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fr KITCHEN &
Foods or Health
Foods oF Joy
JANY FOURNIER ROSSET
TRANSLATED BY VICTORIA HEBERT AND DENIS SABOURIN

LiGuorI, Missouri
Published by Liguori Publications
Liguori, Missouri 63057-9999
To order, call 800-325-9521
www.liguori.org

Important Notice: This book is intended as an informational reference, not as a

medical guide. Any plant, whether used as food or medicine, can cause an allergic
reaction in some people. Do not take any unknown substances during pregnancy
without consulting a physician. This guide is not intended as a substitute for medi-
cal treatment. The author and the publisher expressly disclaim any responsibility
or liability in connection with the use of this book.

Library of Congress Cataloging-in-Publication Data

Fournier-Rosset, Jany.
[Recettes de la joie avec Sainte Hildegard. English]
From Saint Hildegard’s kitchen : foods of health, foods of joy / Jany Fournier-
Rosset ; translated by Victoria Hébert and Denis Sabourin. — Ist U.S. ed.
2 chy,
Includes index.
ISBN 978-0-7648-1951-3
1. Nutrition. 2. Natural foods. 3. Health. 4. Hildegard, Saint, 1098—1179.
I. Title.
RA784.F65213 1999
641.5°63—dc21 9923315

All rights reserved. No part of this publication may be reproduced, stored in

a retrieval system, or transmitted in any form or by any means—electronic,
mechanical, photocopy, recording or any other—except for brief quotations in
printed reviews, without the prior permission of the publisher.

English translation copyright © 1999, 2010 by Liguori Publications

Printed in the United States of America

First published in France as Les recettes de la joie avec sainte Hildegarde by

Editions Téqui, Paris, France.

SS NE Web Bpaeit
Second U.S. Edition
 GONG EEN es
ot

Introduction * 7

Basic Ingredients * 15
Foods That Bring Joy 17

Herbs, Spices, and Condiments * 25

Herbs That Bring Joy 27
Spices That Bring Joy 34
Other Foods, Herbs, and Spices in Hildegard’s Kitchen and Apothecary 37

Beverages * 47
Elixirs and Tonics 49
Wines 56
Coffee and Herbal Teas 62

Saint Hildegard's Own Special Recipes * 63

Breakfast * 69

Salads * 75

Soups * 83

Cereals and Cereal Grains * 97

Bread-Making With Spelt 101
 Pasta * 105

Meat and Poultry * 109

Fasiy. 2-123

Eggs and Egg Dishes * 131

Vegetables * 135

Sauces, Dips, Vinaigrettes, and Roux * 155

Spice Mixtures * 161

Desserts * 165

Syrups and Liqueurs * 191

Jams and Jellies * 199

Table Graces From Saint Benedict and Others * 207

Glossary and Measurements * 211

Tips 211
Cooking Terms Used 211
Conversions and Equivalents 2]4

Sources for Ingredients * 217

Index * 219
 Neha. Ct ON
of
ow wonderful it is to discover the secret of joy in the en-
lightened revelations of a twelfth-century Benedictine
Abbess! Nine hundred years ago, in the Middle Ages, Hildegard
of Bingen was granted, by means of heavenly visions, precious
knowledge about human nutrition: while the “foods of sadness”
sap our health and vitality, the “foods of joy” revitalize us and
help preserve good health in every sphere: physical, spiritual, and
psychological.
How cana simple dietary regimen succeed in preventing illness
and producing radiant health? It does so by eliminating the foods
that result in the “black bile” of sadness, as Saint Hildegard calls
it, and eating those that prevent its accumulation. On the other
hand, foods of joy chase sadness away and bring happiness and
balm to our hearts.
The author, Jany Fournier-Rosset, is a lay oblate of Saint
Benedict, married, a mother, and well known for her talents as an
accomplished chef. She offers us an original selection of healthy
and flavorful recipes, based upon the writings and teachings of
Saint Hildegard.

SAINT HILDEGARD: A SHORT BIOGRAPHY

Born in 1098 in Bockelheim, Germany, of noble parents, Hildegard

was the youngest of ten children. As custom dictated, she was
dedicated to God at the age of eight. Her training and education
a
Introduction
 was entrusted to Mother Jutta Von Spannheim, superior of the
cloistered religious of Disidodenberg. She taught Hildegard to read,
write, and even instructed her in Latin, educating her as well about
the Benedictine rule.
It is said that Hildegard learned little from humans. Her complete
and encompassing knowledge was said to come to her through vi-
sions, given to her directly from heaven.
Hildegard pronounced her vows with the cloistered Benedictines
at the age of eighteen and later became the mistress of novices. A
biographer said about her: “Hildegard was the first of the great
German mystics; she was a prophet, a poet, a physician, and a po-
litical moralist who reprimanded popes, crowned heads, bishops,
and laypersons alike; she was totally honest and demonstrated an
infallible sense of justice.”
Identified as a mystical visionary from the age of three, Hilde-
gard astonished everyone when she described the markings of a
calf while it was still inside its mother’s womb: it was born with
the exact markings the young Hildegard had indicated! Her visions
were prophetic and, above all, mysterious.
Hildegard’s visions increased in frequency, and she was asked
by her superiors to write down what she saw. At first, she was afraid
of this task, and she demurred. Her already shaky health worsened,
and she saw this decline as a sign from God, a punishment for her
initial refusal. She agreed to record her visions, first as a means
to uplift her fellow religious, but later (at the age of forty-three),
she received a directive from God to “write and tell” about her
visions. With the support of her confessor, Father Volmar, a monk
who later became her secretary, she began writing the Scivias, a
book of visions that took more than ten years to complete. As soon
as she began to write, her health improved. From then on, her life

O
followed a pattern: sickness followed by the task of committin
g
her visions to writing, followed by a return to health.
Introduction The first pages of the Scivias were then submitted to the
Bishop
of Mayence (some twenty-five kilometers north of the convent
and the episcopal seat). An investigatory commission was set
up to examine the documents and the visions they recorded. The
commission later declared Hildegard’s prophecies to be authentic
directives from God.
Saint Bernard, the Abbot of Clairvaux, begged Pope Eugene
III not to keep such a great source of enlightenment a secret. He
recognized the validity of Hildegard’s writings only after he read
them in public to the cardinals, bishops, and theologians gathered
at a Council in Tréves.
The books, songs, and guidelines written by Hildegard in-
creased. She touched on many topics: theology, ethics, herbalism,
medicine, physiology, biographies, poetry, and even music. She
was in great demand as a teacher and sought after as an advisor
by both lay and spiritual leaders.
All of her advice and writings came to her as messages, given
to her directly from God. It is amazing to realize the scope of her
knowledge, especially in the medical arena, when current prac-
tices of the time were far behind her enlightened “cures.” She was
the first woman in Europe to write books, to preach in public, to
compose and distribute music, and also the first woman to gather
and publish information with respect to the human body. This is
incredible when we consider she lived in a society and in an era of
total male dominance.
A woman of generally poor health (by all reports, including her
own), she was of small stature, yet she was powerful in her impact
on the people of her time. Her astounding gifts and power were
truly amazing, and still are to this day.
At this point in her life (at the end of the year 1140), Hildegard
sought to break away from the constraints of the traditional mon-

oe
astery. Having been named abbess of her Benedictine community
at the age of thirty-six, upon the death of Mother Jutta, she sought
to establish a fully devotional convent. After much opposition, she Introduction
 finally left, in 1150, and moved the entire convent out from under
the auspices of the abbey into some deserted buildings across the
river at Rupertsberg. In time, a mixed monastery, comprised of both
nuns and monks and built by their very own hands, was established.
She counted three of her siblings among her flock.
Little is known directly about the later years of Hildegard’s life.
What is known is that she was a prolific writer, a devoted religious,
and a true mystic.
At her jubilee in 1998, Pope John Paul II said of Hildegard:
“...blessed early in her childhood with celestial gifts, she ac-
quired profound knowledge of the mysteries of theology, medicine,
music, and other arts. She wrote numerous books and brought a
special enlightenment upon the relationship between redemption
and creation....”

SAINT HILDEGARD’S SPIRITUALITY

AS IT RELATES TO HER TEACHINGS
ABOUT A HEALTHY DIET

Above all, in spite of the variety of subjects she touched, Hildegard

was firm in one major point of view—God is first in everything. All
of her writings were a reflection of this fact and this fact alone. God
is the source of all life; He was and is without beginning. He made
the world and placed humanity at its center as an “exquisite jewel.”
Hildegard held that as a result of sin, human beings become
weak and fragile, as well as mortal. Inner conflicts were a result of
human beings severing ties with nature and God. Disease resulted
from this dichotomy, allowing sadness to produce, according to
Hildegard, “black bile.”
St. Isidore of Seville (ca. 560-636 A.D.) drew the link (first

oe
devised by Hippocrates) between the four elements and the four
humors: “All diseases arise from the four humors, namely, blood,
Introduction yellow bile, black bile and phlegm...” As long as these mixture
s
were kept in harmony with the four elements—air, water, fire, and
earth—humankind remained healthy. Hildegard espoused this
theory and stated that God alone blessed humankind with good
health and balance. The four elements determine the constitution of
the humors and, therefore, the state of health or illness. Everything
works in harmony. Hildegard further stated that Adam’s fall from
grace into sin caused the ultimate upheaval in human physiology.
“Tf black bile is stronger than the others...the person will tend to
become angry, and illness and melancholy will set in,” she said
in her book Causes and Cures.
In the Middle Ages, people viewed the healing arts as being “in
God’s hands.” The means to gain salvation were frequently indis-
tinguishable from those used by the medicine of the time to return
a person to health. All nature (and natural products and substances)
came from God. It was he who healed the sick: Hildegard was only
his medical and spiritual instrument.
Hildegard taught that the healing strength of plants was a func-
tion of their greenness, or viriditas, which is a gift from God. All
of God’s gifts are green, and from them flow the power to give or
restore good health. This greenness is, in itself, a powerful life-
force from God.
But a caution must be issued here: this greenness created by
God can only benefit human beings when used according to strict
guidelines, reasonably and only when necessary, and with the co-
operation of the person being treated. This said, Hildegard and her
writings became an essential link between God and good health.
Saint Paul tells us: “Do you not know that your body is a temple
of the Holy Spirit within you, which you have from God, and that
you are not your own? For you were bought with a price; therefore
glorify God in your body” (1 Cor 6:19). We must neglect nothing
to welcome our Creator, and, advises Hildegard, “...rejoicing in his
inhabited world and delighting in the human race,” and we must
purify our bodies by consuming pure, wholesome foods.
a
Introduction
 The greatest founders of religious orders emphasized the value
of good food, fasting as a purification of the body, and the obser-
vance of specific dietary guidelines. These practices played an
essential role in spiritual health and illumination.
In his rule, Saint Benedict dedicated three of his seventy-two
chapters to nutritional concerns: Chapter 39, “The Measure of
Food;” Chapter 40, “The Measure of Drink;” and Chapter 43,
“At What Time the Brothers Must Take Their Meals.” He further
discussed nutritional needs by outlining special diets for children,
the sick, and elderly monks. Among his numerous works, one
can find one entitled, The Book of the Divine Subtleties of Divine
Creatures, which is an additional basis for the present book of
recipes by Hildegard.
Hildegard taught that the Blessed Virgin Mary was the “mother
of medicine.” Mary, having been given the ultimate gift of mercy
(the best medicine imaginable) was, according to Hildegard, “an
exceedingly sweet plant in the air and dew and all green fresh-
ness.” Whoever was weighed down by vices and illness should
seek God’s mercy through confession and penitence. In this way,
sins and all “foulness” would be eliminated, in the same Way as iS
digested food and drink.
Penitence is the refreshing green power of healing. Hildegard’s
works cite it as the “light of the soul” and as a remedy in itself. It
is truly an all-powerful force. Tears of repentance cause an influx
of greenness—that refreshing and rejuvenating creative green life
force whose radiance rises to the Divine Light—so that viriditas
once again wells up in the human soul.
Hildegard viewed life as the continuation of God’s creation,
and she saw health as a constant regeneration through God,
an
ongoing process that embraced and enjoined all areas of nature

of
Introduction
and spirituality.
Hildegard was also a proponent of moderation and discretion
in all things, as expressed in the rule of Saint Benedict. As
well,
she took a systematic approach to religious and spiritual life based
upon hygiene and proper nutrition.
God created all of humankind and gave them the whole world
so they could work with nature (which lives in, yet transcends, all
human beings). Our human obedience to God and to nature leads
to salvation and good health. We then become partners with God
in the ways of creation, a collaboration that leads to salvation.
Hildegard sang in the spirit of Song of Solomon 5:1: “Eat,
friends, drink, and be drunk with love.” In her own words, “Eat
in faith from the body of God, who is the true medicine, drink in
hope from the wine which is the cup of salvation, and be inebriated
with love for Our Lord.”

TIPS ABOUT HILDEGARD’S SPIRITUAL DIET

AND THE PREPARATION OF FOOD

Hildegard makes us appreciate the virtues as well as the dangers

of our surroundings. She classified foods and spices by their “char-
acter:” hot or cold, dry or humid and moist. The vital force is the
greenness of foods.
It is quite a challenge to adapt teachings that were written in
the Middle Ages to modern times. However, the recipes contained
in this book conform to Hildegard’s writings, as found in her book
Physica. The recipes have been thoroughly tested and are com-
prised solely of those foods, spices, and herbs which possess the
virtues of greenness, lightness, and digestibility; in other words,
the “foods of joy” that Hildegard prefers for their subtle values.
On the other hand, one must avoid consuming those foods which
may be detrimental to human beings, unless one is willing to risk
“disorder.” Hence, the reader will not find any of the following
foods in this book (as they may cause “disorder’’): prepared meats,
pork, leeks, raw onions, strawberries, plums, ginger on its own, or
an excessive use of honey.
of
Introduction
 In following Hildegard’s teachings about the close link between
human beings and the universe, we suggest eating seasonal fruits
and vegetables: they have been put on earth by nature for that single
purpose, to feed us at that particular time alone. They compensate
for the disequilibrium generated in the body by seasonal climates.
If we eat food out-of-season, we risk health problems and an upset
in the delicate balance of life forces.
The reader will also note that most recipes are prepared at lower
cooking temperatures, as Hildegard instructed, so as not to brutal-
ize the foods. Aluminum, copper, and pewter cooking vessels must
be avoided because of the toxic salts they release.
Of all the ingredients used in the recipes in this book, the most
important one is love. It is the single most important ingredient
in any preparation. It gives even the most ordinary of dishes an
incredible flavor. To cook with love is to offer one’s own heart. To
express one’s affection through the preparation of that special dish
is like “the dew of Hermon descending upon the heights of Zion”
(Ps 133:3). It is a soothing balm for the heart, fortifying the body
and giving comfort to the soul.

“The earth which sustains humanity

must not be injured, it must not be destroyed.”

Oe Hildegard, Of.Bingen

Introduction
 BaSiC
INGReEDiIeNTS

In this section, certain basic ingredients used in this

book of recipes will be described. Some readers may
read this list and fail to recognize or know where to
purchase these ingredients, which are basic to the
success of the Hildegard’s way of preparing foods.
In truth, it is not difficult to find these ingredients,
and most are available in your local natural food
store, and some online. (At the end of this book, we
will provide a list of such online addresses.) In the
pages that follow, an explanation of the foods, herbs,
and spices that bring joy are provided.
 “Everywhere in creation,
trees, plants, animals, and gems,
there are mysterious healing forces,
which no person can know,
unless they are revealed to him by God.”

we Hildegard Of.Bingen
 Foods That Bring Joy
a
mong the cereal grains usually used in Saint Hildegard’s
ecipes, we find spelt and oats:

SPEEV
(Triticum spelta)
Hildegard says the following about spelt: “Spelt is an excellent
cereal grain, of a warm nature, big and full of strength, and gentler
than all of the other cereal grains: those who eat it find that they
have better skin and blood. It gives one a happy outlook and a sense
of exhilaration. It is good no matter what form of the grain we
choose to use, whether as a bread or as an ingredient in any recipe.”
The origins of spelt go back over nine thousand years. Currently,
it is especially useful for those who are sensitive to wheat. It may
be readily substituted for wheat in any recipe, and vice versa, and
adds a subtle nutlike flavor. It is high in the ratio of complex versus
simple carbohydrates and in vitamin B (useful to reduce stress and
increase levels of energy). It is reported to help minimize muscle
pain and facilitate quicker healing. High in protein (including the
eight essential amino acids), it is an essential element in a diet to
promote adequate cell maintenance.

OATS
(Avena sativa)
ALSO KNOWN AS COMMON OATS, GROATS
Although not suitable for those who are ill, oats are equally im-
portant as an excellent cereal grain that brings joy: “It constitutes
a healthy food for those people in good health: it gives them a
oe
Basic Ingredients
 joyful soul; a clear head, good color, and healthy skin,” says Saint
Hildegard.
In the Middle Ages, oats were seen as a good source of nutri-
tion. Medicinally, they were often given as a treatment for loss of
appetite, exhaustion, sleeplessness, and loss of strength after an
illness. Oat grains were sometimes roasted to make a drink that
relieved constipation. Mattresses made of oats (along with straw)
were thought to ease arthritic pains.
Saint Hildegard recommends oats as part of a steaming sauna
bath for those whose thoughts need calming. One should pour
the water in which oats have been prepared over hot rocks. This
treatment will help the person whose mind is racing and who is
preoccupied with crazy thoughts.
Oats were sometimes made into a poultice that helped to relieve
lumbago, skin problems, and sciatica. Even today, a poultice made
of oats and applied to the face is thought to stave off wrinkles.
As a cereal grain, oats are popular ingredients in pastries, por-
ridge, gruel, and pancakes.

EPENINEL
(Foeniculum vulgare)
ALSO KNOWN AS SWEET FENNEL, WILD FENNEL

When speaking about vegetables, Saint Hildegard gives a special

place to fennel: “Fennel contains a gentle warmth, its nature being
neither dry nor cold. Eaten raw, it is not harmful. And, no matter
what way we choose to eat it, it makes our hearts joyful; it gives
mankind a gentle warmth of nature, a good ‘sweat:’ and ensures
good digestion. Its seeds are equally good for health if added to
other plants in medications.
“Whoever eats fennel on a daily basis, first thing in the morning

oe
Basic Ingredients
on an empty stomach, will find that it reduces phlegm and freshens
the breath as well as ensuring good eyesight, thanks to its warm
nature and good basic properties.”
 Other curative uses for fennel were to improve the flow of milk
in nursing mothers and added to foods as an antidote to fatness.
Others recommended fennel as a remedy for poisonous mushrooms.
From a culinary standpoint, fennel was added to salads and
herbal teas. It was also used in sauces, stews, soups, and stuffings.
It adds a licorice flavor to breads and pastries.
In medieval monasteries, fennel seeds were taken to reduce
hunger pangs on fast days; and it was hung over doors or fastened
to keyholes to freshen the air.

NETTLE
(Urtica dioica)
ALSO KNOWN AS COMMON NETTLE OR STINGING NETTLE
The name “nettle” comes from the Old English words for needle,
as a result of the plant’s sting. Saint Hildegard characterized nettle
as a “food of warm character. It has no value when eaten raw be-
cause of its inherent irritating nature. But if we cook it right after
it is harvested, it is good to eat because it cleans out the stomach
and gets rid of bad humors. All types of nettle achieve this result.”
Nettles were an important medicinal plant in medieval times
and were advised for ailments such as gout, arthritis, anemia, and
eczema. Applied externally, nettles were prescribed in the treatment
of wounds and ulcers, as well as to stop bleeding. A tea made out
of nettle was said to stimulate the circulation.
Abundant in vitamins and minerals, young nettle leaves were
cooked as a vegetable, added to soups and stews. They were prime
ingredients in nettle dumplings, nettle pudding, nettle beer and
nettle wine.

1D

a
Basic Ingredients
 ALMONDS
(Prunus dulcis)
ALSO KNOWN AS GREEK NUTS
In terms of the dried fruit (as opposed to fresh), Saint Hildegard
is insistent about the great nutritive value of almonds: “For those
who seek to improve their knowledge, have bad facial coloration or
headaches, it is recommended that they eat the fruit of the almond
tree frequently: it will improve their thinking abilities and give
them good color.”
Though almonds have many familiar modern-day uses in sweet
dishes and candies and are eaten raw or roasted, medieval suffer-
ers used the oil extracted from almonds extensively in mixtures
to alleviate coughs and chest conditions, and even as a means of
staving off intoxication.

CHESTNUTS
(Castanea sativa)
ALSO KNOWN AS SWEET CHESTNUT
According to Hildegard, chestnuts are especially noteworthy:
“The fruit of the chestnut is useful against any weakness found in
mankind. Eat it often, both before and after meals: it is food for
the brain, strengthens the nerves, and helps get rid of headaches...
Chestnuts are a very warm-natured food and, because of this, pos-
sess a great many qualities as they symbolize moderation, and are
also useful against all types of weakness.” Hildegard recommends
that a person whose brain is empty from dryness “should cook the
inmost kernel of the fruit of this tree in water. Having poured off the
water, he should eat it often, on an empty stomach or with a meal.”
20 Used as food, chestnuts were roasted, boiled in the same man-
ner as other vegetables, or used for soups, pudding, and stuffings.

of
Basic Ingredients
 MEAT AND FISH
In the vast choice of meats, the least harmful are poultry and, in
the summer months, lamb or mutton. With respect to fish, apart
from whale meat, Saint Hildegard speaks mainly of the fresh-water
varieties.

FOODS NOT MENTIONED ABOVE

If it is easy to make one’s way through the foods which Saint Hil-
degard wrote about, it is much more difficult to even think about or
imagine what was not mentioned. Do we exclude those things she
did not address? To do so would surely lead to a misunderstand-
ing of her teachings. On one hand, she couldn’t speak about those
things that weren’t known in her time (certain foods like potatoes,
as well as some exotic foods like bananas, coffee, pineapple, and
avocados were either not known or little used). On the other hand,
it is also true that some of her writings may have been lost over
the centuries. In other respects, some of the terms used may be
uncertain due to the translation. Faced with these problems, we
have two possibilities: we can either adopt a purist behavior or at-
titude and consider eliminating or not using what is not mentioned
directly by Saint Hildegard, or we may choose to improvise, with
the possible risk of making a mistake!
To remain faithful to the spirit of the rule of Saint Benedict, we
have adopted a middle-of-the-road approach in this book. In the first
part of the book, we have indicated the recipes which were inspired
from the writings of Saint Hildegard, without adding any foods
which were not known to her. In the second part, we have added
certain elements about which she did not speak, always keeping
her teachings in mind and not omitting any important ingredient. 24
This simply makes good sense! By handling it in this manner, we
hope to avoid the dangers that are inherent in any doctrinaire ap-
proach: being boxed in or limited by the system itself. The spirit-
uality of Saint Hildegard would suffer even more from the rigors
a
Basic Ingredients
 of sectarianism than from any small error that may be made with
reference to one particular ingredient or another.
We invite the readers to taste the richness and great nutritional
value of Saint Hildegard’s diet with an open mind, remaining toler-
ant of other conceptions of good health, even if they seem strange
to us. Charity is one of the rules that dominates all others here. It
consists of the appreciation of that which comes from other sources
without being hemmed in by one method alone, to the detriment
of the love and fraternity of one’s neighbors. If the adoption of an
excellent method of eating leads us to criticize the meals generously
offered by our friends, wives, or neighbors, perhaps it is better not
to make any changes and stay as we are.

CHANGING YOUR DIET

Those people who want to change their diets should respect certain
safety guidelines, given by Hippocrates, which go so far as to say
that a bad diet is preferable to “a better one, adopted too suddenly.”
Not only is it important to keep your special preferences in mind
(for you and your family) but also your habits. For example, if
you and your family eat a great deal of meat, it might be harmful
to completely eliminate it all at once. The transition to a reduc-
tion in the consumption of meat should be progressive, taken in
stages. One could start by eliminating one or two meat meals a
week, replacing them with cereal grains, gradually and carefully
reaching the goal of keeping two or three meat meals per weak
(always keeping in mind that prepared meats, chicken, and fish
are considered to be meat and not vegetables). In the meantime,
the “animal sub-products” (dairy products, cheeses, eggs, honey)
Pa are of vegetable origin, even though they have been produced by
means of an “animal transformation process.” These may be eaten

of
Basic Ingredients
with discretion, according to our personal tolerance.
 A VEGETARIAN OR MEAT DIET
In order to satisfy all different tastes, we have separated those reci-
pes using meat from those which do not. In this way, vegetarians
may more easily locate them. Those persons who want to pursue
a more vegetarian diet may do so by using this section.

SPECIAL PREPARATIONS
We have also included some of Saint Hildegard’s special prepara-
tions which act as remedies, but which are essentially hygienic
and dietetic preparations. They have not been modified and are
presented in their original format. They are gathered together in the
section entitled, “Saint Hildegard’s Own Special Recipes” which
begins on page 63.

EATING WITH THE NATURAL

WISDOM OF THE BODY
In the spirit of Hildegard, try to make the act of eating a sacred
offering of thanksgiving to God rather than an automatic “hand-
to-mouth” experience. Here are some ways to accomplish that goal.

1. Eat your meals in a quiet and serene environment. Eat in an

atmosphere of love and joy—the two most important accom-
paniments of a meal. Avoid eating in the company of a noisy
or high-pitched TV program. Keep family disagreements for
another time.
2. Do not eat when you are on an emotional high. Food as consola-
tion prize or as a salve for psychic discomfort is not a good idea.
The food itself becomes its own problem. Use other means to
assuage the pain rather than a huge slice of chocolate cake or a 23
bowl of corn chips.
3. Do not eat standing or on the run. Sit down at the table to eat.
Make your meal a restful reward. a
Basic Ingredients
 . Create a setting for your meal that signals harmony for mind and
body. Make the environment as well as the food pleasing to the
sight as well as to the taste buds. Fashion a simple tablecloth,
add fresh flowers, eat with pleasing utensils.
. Let your appetite signal when to eat. Learn the art of either
postponing your meal until you are truly hungry, or that of sit-
ting at a meal with friends or family and not eating. Food eaten
when you are already full does not satisfy.
. Eat at a slower pace. If you cut down on distractions, such as
ringing phones, newspaper stories, and TV news, you will be
aware of your inner body signals and will find yourself eating
once more with enjoyment. Savor the aroma of the food. Place
the food in your mouth with care and ceremony. Chew with
mindful attention. Experience different tastes and textures.
After you have eaten, be aware of how the food feels in your
stomach and how you are feeling.
. Eat food that is in season. Food grown locally and in season
provides more of that vital energy of greenness so highly prized
by Hildegard.
. Make the end of the meal as important as the beginning. Say
another prayer of thanksgiving. Even regard cleaning up as part
of the process. The Vietnamese monk Thich Nhat Hanh says,
“I know that if I hurry...the time of washing dishes will be
unpleasant and not worth living. That would be a pity, for each
minute, each second of life, is a miracle. The dishes themselves
and the fact that I am here washing them are miracles!”

24

of
Basic Ingredients
 ae
HeRBS,
SPiCeS, aND
CONDIMeNTS

In order to ensure excellent digestion, Saint Hilde-

gard recommended cooking with certain herbs and
condiments. Selected spices also play an equally
important role. Here, we will highlight some of
the
main ones used in this collection. They can gener-
ally be found in grocery stores, natural food stores,
or online.
 “Certain plants grow from air. These plants are
gentle on the digestion and possess a happy nature,
producing happiness in anyone who eats them....
Certain other herbs are windy, since they grow
from the wind. These herbs are dry and heavy
on one’s digestion. They are of a sad nature,
making the person who eats them sad....”

We Hildegard, Cn Bingen
 Herbs That Bring Joy
a
DILL
(Anethum graveolens)
ALSO KNOWN AS DILLWEED
Hildegard says of dill: “Cooked, it aids digestion and suppresses
numbness of the digestive process.” Medieval healers used dill
to make a liquid to relieve stomach cramps, sleeplessness, and
headaches. Also, added to a boiled wine, dill was a remedy against
hiccups.
In culinary practices, dill (fresh leaves or dried seeds) was
added to vinegars, salads, stews, potato dishes, and sauces. It is
still a needed ingredient in the pickling process.

GERMAN CHAMOMILE
(Mataricaria chamomilla)
ALSO SOMETIMES KNOWN AS PARIS DAISY
OR MARGUERITE

A cure-all, it is often used in combination with Roman chamomile

(Anthemis nobilis) to which it is distantly related botanically. It may
be used in the preparation of certain recipes, but its bitter taste is
often not appreciated by everyone. It is preferable to sprinkle it
sparingly on prepared dishes. “For a healthy person, it is good to
eat as it reduces the harmful substances in the blood, increases good
blood and ensures a clear head,” pronounces Hildegard. She adds, a0
“It also helps a sick person regain his strength...it aids digestion
and cleans out the digestive tract. No matter how it is consumed,
raw or cooked, it is good for those who are sick and for well-being
in general. If it is eaten often, it may cure illness and prevent one
A
Herbs & Spices
 from becoming ill. If it makes a person salivate, it is because it
reduces bad humors and gives one good health.”

HYSSOP
(Hyssopus officinalis)
We may use dried hyssop in all types of dishes, especially with
meat, as it aids the digestion of same. It also may improve liver
and pulmonary function. It does not lend itself as an herbal tea.
“Hyssop is, by its nature, dry and moderately warm,’ decrees
Hildegard. “It is so strong that nothing, not even rocky soil, can
prevent its growth when planted. If it is eaten often, it will make
the fetid seething of the humors disappear, much like heat makes
the froth of a cooking pot disappear. It is useful in all dishes. It
is more useful cooked and ground into a powder. If eaten, it may
help to purify the liver and clean the lungs to a certain degree.
If a person has a cough and suffers from liver problems, or has
reduced pulmonary function, they should eat hyssop with meat or
fats and their state of health may improve. But a note of caution,
if hyssop is taken alone, only with water or wine, it will do more
harm than good.”
Prescribed by Hippocrates, hyssop, along with rue, was recom-
mended for asthma. Its name derives from the Greek word azob,
or holy herb, although the hyssop of the Bible seems likely to have
been a variety of marjoram. Traditionally, the purple flowers of
this plant were picked separately from the leaves.
Monastics of the Middle Ages used the flowers as a tonic to keep
from falling asleep during church services, and they also favored
the herb to spice soups and sauces.
28 At one time or another, hyssop has found other uses: the vapors
of a hyssop decoction were used for ear infections, the crushed

of
leaves for cuts and bruises, and infusions of the leaves were applied
externally for the pains of rheumatism.
Herbs & Spices
 MINT
Mint has long been a popular herbal remedy and a mainstay in the
kitchen garden. There are thought to be at least thirty species of
mint and, until the seventeenth century, all mints were used in much
the same way, with little attempt to differentiate between the variet-
ies. Because of the complexity of this plant group, even botanists
have difficulty determining how to name a particular specimen.
Of mint, Hildegard endorsed its use dried in cooking for its
refined flavor and to aid with digestion: “Like salt, when used
sparingly, it tempers foods...mint, added to meat, fish or any other
food, gives it a better taste and is a good condiment; it warms the
stomach and ensures good digestion.”
In the Middle Ages, mint was spread around stored grain in
order to keep rodents away. Monks of the time polished their teeth
with fresh peppermint leaves, sprinkled mint leaves on the floors
of churches in order to freshen the air, and used it to rub tabletops
as a sign of hospitality.
The earliest known medical text, the Ebers Papyrus which dates
from about 1550 B.C., prescribes peppermint tea as a remedy. Even
today, some competitors in the Tour de France drink a combination
tea of peppermint and rosemary as a stimulant.

FIELD MINT
(Mentha arvensis)
ALSO KNOWN AS WILD MINT
Whether it comes from your garden or is found growing wild, it
is an excellent condiment which improves digestion. It makes an
excellent herbal tea. One should take it at a different time than
29
homeopathic preparations as it may reduce their effectiveness: “A

a
person with a cold stomach, who has digestive problems, is advised
to eat wild mint, either raw or cooked, with meat or fish, as it warms
the stomach and ensures good digestion,” writes Hildegard.
Herbs & Spices
 WATER MINT
ALSO KNOWN AS RIVER MINT, BERGAMOT MINT,
"EAUTDE COLOGNE”

This low-growing variety of mint may aid those afflicted with pul-
monary problems, in particular asthmatics, in which case it may
be incorporated into all dishes in its dried form: “For those with
digestive problems and who have become asthmatic, it is recom-
mended that they eat river mint often, either raw or cooked, with
meat or vegetable dishes, and the asthma may lessen because the
river mint cools the fat-filled warm intestines.”

POULIOT Mink
(Mentha pulegium)
ALSO KNOWN AS PENNYROYAL,
PUDDING GRASS, FLEABANE

This is a variety of mint with an astonishing aroma that pleases our

taste buds. Saint Hildegard, whose taste buds were, without a doubt,
very subtle, recognized some fifteen different herbs in its aroma.
“Pouliot mint has a gentle warmth. When it is damp, it has
some of the virtues (qualities) of the following 15 herbs: zituaire,
cloves, galingale, ginger, basil, comfrey, pulmonaria (lungwort),
aristolochia (birthwort or serpentaria), yarrow, southernwood
(abrotanum), polypod, agrimony, stur, meadow crane’s-bill, and
aquatic mint. All of these plants may be helpful to reduce fever.”

PARSLEY
(Petroselinum crispum)
You can sprinkle it on crudités (raw vegetables) or on prepared
dishes. It is a component in the renowned “Wine for the Heart”
30
(see page 60). Parsley is an herbal multivitamin. A cup of minced

of
fresh parsley contains more beta carotene than a large carrot,
almost twice as much vitamin C as an orange, and more calcium
than a cup of milk.
Herbs & Spices
 Of this popular herb, Hildegard says, “Parsley is, by its nature,
robust and contains more heat than cold. It grows well, thanks to
the wind and humidity. It is better and more useful when it is used
raw than when it is cooked. When it is eaten it may help to reduce
minor fevers; however, it tends to make the spirit heavy.”
In the Middle Ages, parsley was thought to prevent hair loss,
so a paste was made of butter, flour, and parsley which would be
rubbed on people’s heads several times a year in order to preserve
the strength of their hair. Parsley leaf tea was also prescribed to
cure the plague, respiratory complaints, and heart pain.
Parsley, with its warm, gentle flavor, has many culinary uses—in
salads, omelettes, soups, stews, and even fried or treated just as
you would chopped spinach.

PSYLLIUM
(Plantago psyllium)
ALSO KNOWN AS FLEASEED, FLEAWORT, PLANTAIN
Psyllium has long been acknowledged as an important medicinal plant.
Its name comes from the Greek word psylla, which means “flea”—
a name arising from the very small seeds of the psyllium plant.
These little black seeds have remarkable absorbent properties. If
you sprinkle them on foods, they permit a better intestinal passage
and purify the digestive tube of all bad odors. Even today, psyllium
is sometimes called a “broom for the colon.”
Hildegard recommended psyllium seeds because they eliminate
black bile and ensure a good cleaning of the blood. The ingestion of
these seeds, however, should be accompanied by liquids so as not
to cause an intestinal blockage. You can take a teaspoon in a large
glass of water or any other liquid, even between meals.
Says Hildegard: “Psyllium is, by its nature, cold. But in spite of
its coldness, it works to keep a tempered equilibrium. If we cook
it in wine and drink this wine when it is hot, it may reduce fevers.
By its tempered equilibrium, it lifts the spirit when we are down.
a
Herbs & Spices
 As much by its coldness as by its warmness, it brings the brain
back to health and gives it energy.”
While the seeds have been long used as a laxative, diluted juice
from the leaves has been used as a gargle for sore throats, and fresh
leaves made into a poultice have been applied to bee stings.

LICORICE
(Glycyrrhiza glabra)
Licorice is an agent that softens mucus. It clarifies the voice, softens
digestive mucus, and heals the membranes. However, it is contra-
indicated for those with high blood pressure. We can use it as an
herbal tea or mix it with sweet foods: two or three good pinches.
Licorice root contains an ingredient that is fifty times sweeter than
sucrose. In fact, the dried licorice root can be chewed like gum.
The extract from the root, sold in sticks, is a popular candy.
For Hildegard, “Licorice is, by its nature, moderately warm.
It clears the voice, no matter how we take it. It provides us with a
mellow outlook, brightens the eyes, aids digestion by calming the
stomach. It is, above all, most useful to those who are overstressed
or hyperactive, because when it is taken frequently, it may act as
a calming agent.”

SAGE
(Salvia officinalis)
ALSO KNOWN AS COMMON SAGE, GARDEN SAGE,
MEADOW SAGE, SCARLET SAGE

“Why should a person die of sickness while he has sage growing

in his garden?” This is a saying that originated in the Middle Ages

32 in a famous tenth-century herbal treatise. In fact, the name of this

plant comes from the Latin word sanus meaning “healthy.” Sage,

of
traditionally associated with longevity, has a reputation for
restor-
ing a failing memory.
Herbs & Spices
 The leaves of sage make an excellent herbal tea, though some-
what pungent and bitter, and useful as a digestive stimulant. This tea
was also thought to “move the blood” and thus increase circulation.
Sage also has many culinary uses. It may be used in the prepa-
ration of various dishes—to cut the fatty taste of such foods as
sausages, liver, and cheese dishes, to add sharpness to lighter
vegetarian fare, and to pair with onion or garlic, since it stands up
well to these assertive herbs.
Hildegard say that “sage, by its nature, is warm and dry. It grows
better in the warmth of the sun than in humid ground. It is useful
against lazy humors because it is dry. It is as good to eat raw as
cooked, for it appeases those who suffer from harmful humors.”

CLARY
(Salvia sclarea)
ALSO KNOWN AS CLARY SAGE
This is a popular herb native to southern Europe whose flowers
have been used in medicines for eye diseases and whose seeds and
foliage are used in various medicines. Hildegard says that clary
sage is effective against poison, recommending it as follows: wus
someone has swallowed poison, cook clary sage with a little honey
or rue. After this has cooked, add a bit of apple and strain it through
a cloth. This should be drunk three times, after some food, and the
poison will pass through.”

HART'S-TONGUE FERN
(Phyllitis scolopendrium)
The leaves of the hart’s-tongue are mainly used in elixirs. This plant
has remarkable properties and may prevent and cure digestive prob- os
lems (liver, intestines) and pulmonary problems: “Hart’s-tongue
is, by its nature, warm. Its greatest value is for the liver, lungs and
digestive diseases,” remarks Hildegard. a
Herbs & Spices
 Spices That Bring Joy
x
CINNAMON
(Cinnamomum zeylanicum)
Pungent, sweet, and very hot, the powdered bark of the cinnamon
tree is used in numerous desserts, giving them a pleasant aroma.
Furthermore, it is a purifying and toning agent to invigorate the
system and warm cold hands and feet.
“Cinnamon is, by its nature, very warm, very energetic, and
contains a certain humidity, but its warmth is so strong that it
eliminates the humidity,” says Hildegard. “Whoever eats it will
reduce bad humors and replace them with good humors.”

CUMIN
(Cuminum cyminum)
A popular herb whose seeds are used to flavor food, according to
Hildegard, cumin is dry and of moderate heat. She declares that
“no matter how it is eaten, it is good and useful for a healthy per-
son to eat since it furnishes a good disposition and moderates the
temperature of one who is too hot.”
Cumin is often used with cheese, making it more digestible. We
often see it used in the Muenster and Gouda varieties. However,
it is not advised for those who are ill, especially those with heart
problems. Saint Hildegard advises, “If you want to eat cheese which
34 has been cooked or baked, without digestive pain, add some cumin
to it before serving.”

of
Herbs & Spices
 GALINGALE
(Alpina officinalis)
ALSO KNOWN AS LESSER GALINGALE OR CHINA ROOT
Galingale grows in Southern China, Indonesia, India, and Thailand.
Galingale is a member of the ginger family, and its rhizome can be
grown like that of ginger. Galingale looks similar to ginger, but for
its thinner root and violet tinge.
Galingale was brought to northern Europe from the East by
Crusaders and became a popular spice with its strong, hot flavor
and scent somewhat reminiscent of roses. Though often used in
medieval recipe books, by the eighteenth century it was used only
for medicinal purposes.
Like ginger, galingale is a stimulant. It is, by its nature, warm
but not hot/spicy. It works to purify the blood and its qualities as
a vasodilator are good for the heart. “Galingale is totally warm,
there is nothing cold in its nature, and it has many good quali-
ties,’ describes Hildegard. Today, galingale is used extensively in
Thai and southeast Asian cuisine; it may be purchased at Oriental
grocery stores.

CLOVES
(Syzygium aromaticum)
The clove tree is native to many of the Spice Islands but is now
grown in other tropical lands such as Tanzania, Jamaica, and Sri
Lanka. The flower buds are a bright pinky-red and these are har-
vested before they open. They are then dried in the sun until they
turn the familiar brown color.
This excellent spice is also a good remedy: it may purify the
blood. It can be added to certain dishes in moderate quantities, DS
mainly for those who suffer from headaches. “Cloves are extremely
warm by nature, with a certain humidity which gives them gentle-
ness, much like the moist gentleness of honey,” notes Hildegard.
She also recommends chewing cloves as a remedy for hiccups.
a
Herbs & Spices
 Highly aromatic, cloves are found in many spice mixtures. They
are often used to flavor apple pies. Even today, cloves are used to
ease a toothache. A few cloves dry roasted in a pan will also scent
and fumigate a room.

NUTMEG
(Myristica fragrans)
Nutmeg is harvested from an evergreen native to the Spice Islands
and other tropical countries. Nutmeg is a popular culinary ingredi-
ent in both sweet and savory dishes. It is used in cakes, puddings,
cheese or onion sauces, apple pie, stewed fruit and vegetables,
especially potatoes and spinach.
Hildegard describes nutmeg as follows: “Nutmeg has a great
warmth and maintains a happy equilibrium in its qualities. Those
who eat it open their hearts, purify their senses, and derive a good
disposition from it.”

PEPPER
(Piper nigrum)
Pepper is harvested from a trailing plant native to the East Indies.
Its fruits change color from red to green to black. Black pepper is
made from the whole fruit, while white pepper is made from the
fruit shorn of its external coat.
Pepper should be consumed in moderation, especially by those
suffering from respiratory tract infections and illnesses: “Pepper
is clearly warm and dry by nature,” says Hildegard. “It contains an
effervescent strength. If eaten in too great quantities, it is harmful,
may provoke pleurisy, destroy all inherent humors, and may give
rise to the production of bad humors.” The Good Abbess recom-
36
mends pepper as an antidote to unwillingness to eat. She advises,

oe
for this condition, the taking of a moderate amount of pepper
in
any food, with bread.

Herbs & Spices

 Other Foods,
Herbs, and Spices
in Hildegard's Kitchen
and Apothecary
Ke
ANGELICA
(Angelica archangelica)
Hildegard and other medieval herbalists thought angelica useful as a
tonic and as a remedy for coughs and colds. Angelica, especially its
green stems, is sometimes candied and used for decorating various
sweet confections. The young leaves and shoots were also used in
salads and poached with rhubarb to reduce the tartness of the fruit.

BAY Crystallized angelica has long been used as deco-

1. ration on cakes and desserts. To make crystallized
angelica, separate the leaves and stems of about | pound
of herb. Make a sugar syrup with I 1/4 cups water to 1
cup sugar by boiling together. Pour the boiling syrup over
the angelica to cover. Let stand for at least 24 hours. Next
transfer the angelica in its syrup to a saucepan and bring to
a boil. Simmer until the leaves and stems turn bright green.
Drain and cool completely, then coat with superfine sugar.
SM)

a
Herbs & Spices
 ANISE
(Pimpinella anisum)
Anise is an annual with feathery leaves, white flowers and, later,
aromatic brown seeds. Anise has been used medicinally as far
back as 1500 B.c.
Aniseed works on the digestive system and also helps respiratory
ailments. Tea, made from crushed aniseeds, is said to allay colds,
relieve a gassy stomach, brighten the eyes, and make the breath
sweeter. A little aniseed tea mixed with warm milk and honey helps
soothe a fretful child.

APPLE
(Malus pamila)
A fruit tree that Hildegard says is hot and of great moisture. The
fruit is gentle and easily digested and, eaten raw, does not harm
healthy people. Apples, according to the abbess, “grow from dew
when it is strong. They are good for healthy people to eat raw, since
they are ripened by the strong dew.”

BASIL
(Ocimum basilicum)
A highly perfumed herb used often with tomatoes, eggplant, and
spinach, it also gives a lift to salads, cucumbers, and pasta dishes.
Basil has long been an herbal remedy and is often mixed with bor-
age for a tonic tea to revive lowered vitality.
Basil is classified as cold by Hildegard. She recommends cook-
ing basil in wine with honey added to make a curative for fevers.

38 CEEERY
(Apium graveolens)

of
Herbs & Spices
A difficult-to-grow plant of the carrot family with thick, furrowed
stalks. Hildegard declares it hot and more of a green nature than
dry one. She recommends eating it cooked rather than raw.
a
 CHERVIL
(Anthriscus cerefolium)
A herb that resembles parsley, although its fernlike leaves are
smaller and finer, and their flavor has a mild taste of aniseed.
Chervil soup has often been a traditional fare for Holy Thursday.
According to Hildegard, chervil is of a “dry nature and grows
from neither strong air nor the strong moisture of the earth, but
arises in weak breezes, before the fertile heat of summer. It is more
hot than cold, and that heat is healthful.”

CHICKPEAS
ALSO KNOWN AS GARBANZO BEANS
Hildegard characterizes chickpeas as hot and gentle. They are light
and easy to eat and do not increase bad humors in the person who
eats them.

DANDELION
(Taraxacum officinale)
A weed that is sometimes grown in the garden and harvested early
when the leaves will be less bitter. All parts of the dandelion are
edible. The flowers make a pleasant tea and wine. The root can
be steamed, broiled, roasted, and also toasted for coffee. Of the
dandelion, Hildegard says that it is hot and moist and, in its nature, it
tends toward “comeliness and it literally springs up from the earth.”

DITTANY
(Origanum dictamnus)
ALSO KNOWN AS DITTANY OF CRETE, FRAXINELLA
A species of oregano that grows in low, spreading mounds and oo
makes a delightful hanging basket. The Greeks used dittany or
oregano extensively, both internally and externally. An infusion of
leaves taken as tea is recommended as a spring tonic.
Hildegard classifies dittany as hot and dry and having the powers
a
Herbs & Spices
 of fire and stone. She says: “Just as a stone is hard and holds heat
when it comes out of a fire, so dittany is powerful against illnesses
in which these qualities prevail. If astone is beginning to grow in
a person who is heavy by nature, he should pulverize dittany, and
frequently eat this powder with wheat bread. It will keep the stone
from growing.”

PENUGEREEK
(Trigonella foenum-graecum)
ALSO KNOWN AS BIRD'S FOOT, GREEK HAYSEED
An annual herb with oblong leaves and yellowish-white flowers
followed by legumelike fruits containing small golden-brown
seeds, fenugreek is one of the oldest cultivated plants, having been
mentioned in medical papyri found in ancient Egyptian tombs.
Charlemagne encouraged its cultivation in central Europe in the
ninth century.
Hildegard says that fenugreek is more cold than hot. She ad-
vises its use for a person with fevers, since fenugreek brings forth
frequent sweats. For those bothered by food, it is useful to take the
fenugreek plant and warm its seed in wine. If this liquid is drunk
warm, on an empty stomach, the patient will find himself better.

GARDEN SPURGE
(Euphorbia)
Euphorbia is a diverse group of plants distinguished by highly
colored bracts, absence of petals, and a milky sap which in some
cases 1S poisonous.
Hildegard says that garden spurge is cold and that the little sap
40 it has is sharp. She warns that by itself it is not good for humans.
“Eaten pure, mixed with nothing else, it would diffuse through a

oe
Herbs & Spices
person’s body and pass through unhealthfully.” But spurge can be
combined with other ingredients to make a gentle purgative.
 GARLIC
(Allium sativum)
A tall plant arising from a bulb covered with papery white skin and
made up of parts, or cloves. Garlic is indispensable in many types
of cooking and also has remarkable medicinal properties. People
were bidden to eat garlic to cleanse the intestines, to lower high
blood pressure, to expel worms, to ward off colds, and to alleviate
rheumatism. The raw juice was put on sterilized swabs during
World War I and applied to wounds.
Hildegard says that garlic has “proper heat and has its liveli-
ness from the vigor of the dew, from the first sleep of night until
daybreak nearly arrives in the morning. For sick as well as healthy
people, garlic is more healthful to eat than leeks.”

GENTIAN
(Gentiana lutea)
ALSO KNOWN AS YELLOW GENTIAN
A perennial with yellow-veined or spotted flowers. For Hildegard,
yellow gentian is hot. For one who suffers heart pain, she recom-
mends pulverizing yellow gentian and eating the powder in broth.
A person with a stomach fever should drink this same powder in
warm wine.

HAZEL
(Corylus cornuta)
A common shrub or nut-bearing tree whose fruits are small and
sweet. The hazel tree, says Hildegard, “is more cold than hot.”
Hazelnuts are not harmful to healthy persons.
4]

i
Herbs & Spices
 HELLEBORE
(Helleborus niger)
ALSO KNOWN AS BLACK HELLEBORE, CHRISTMAS ROSE
An evergreen perennial with white flowers tinged with rose. It is
known as the Christmas Rose because, if planted in a sheltered
location close to the foundation of a building, it may even bloom
in late December. Hellebore is hot and dry, according to Hildegard.
“It contains a bit of moisture and a certain vital energy which is
useful,” she maintains.

HYSSOP
(Hyssopus officinalis)
A plant, belonging to the mint family, with narrow green leaves and
deep purple flowers. Its leaves have a musky aroma and an interest-
ing flavor of Angostura bitters. Hyssop leaves are sometimes added
to the stuffings for duck, pork, and goose to diminish fattiness.
Hyssop has long been used for medicinal applications, pre-
scribed among other things as a sedative and as a gargle for sore
throats.
Hyssop is of a dry nature and is moderately hot in Hildegard’s
classification scheme. She says: “Eaten often, it purges the weak
and stinking foam of humors; it is useful in all foods. It is more
beneficial pulverized and cooked rather than raw.”

JLINIPER
(Juniperus communis)
A small evergreen tree which gives off dark blue berries used to
flavor gin and as a seasoning for game and other meats. Eaten as a
42 digestive aid, the vapors arising from a tea made from its leaves or
berries is inhaled to relieve colds or bronchitis. Hildegard classifies

a
Herbs & Spices
the juniper as more hot than cold.
 LAUREL
(Laurus nobilis)
ALSO KNOWN AS THE BAY LAUREL,
SWEET BAY, ROMAN LAUREL

A tree valued for its aromatic leaves which have long been used in
many different types of cooking—especially as part of a savory
herb bouquet known as a “bouquet garni.”
Bay has many preservative and antiseptic qualities. Externally,
the oil from the bay leaves and berries was applied to bruises and
sprains. The smoke from burning bay leaves was believed to pro-
tect against infection. For this reason, bay had the reputation of
protecting against the plague, evil, and lightning.
Hildegard characterizes the bay laurel as hot with a bit of dry-
ness. The laurel has long symbolized constancy.

LAVENDER
(Lavendula angustifolia)
ALSO KNOWN AS ENGLISH LAVENDER
A bushy small shrub with silvery, pointed leaves and highly
perfumed mauve flowers. “Lavender is hot and dry, having very
little moisture,” says Hildegard. “If a person with lice frequently
smells lavender, the lice will die. Its odor clears the eyes and curbs
very many evil things.” Lavender is sometimes referred to as the
“breath of angels.”

LUNGWORT
(Pulmonaria angustifolia)
ALSO KNOWN AS COWSLIP
Lungwort is categorized as cold and a bit dry and not of much use
43
except for one whose lung is swollen so that he coughs and can

a
hardly breathe. In this case, cook lungwort in wine and drink it
frequently on an empty stomach, advises Hildegard.
Herbs & Spices
 MOUSE-EAR
(Cerastium vulgatum)
ALSO KNOWN AS CHICKWEED
A low-growing herb or weed with very small white flowers.
“Mouse-ear,” declares Hildegard, “is cold. When eaten, it strength-
ens the heart and reduces bad humors that have gathered in one
spot. A person should not eat it by itself, for it is too harsh.”

MUGWORT
(Artemisia vulgaris)
A perennial with grayish flowers and fragrant aroma. Mugwort
has traditionally been an important herb in Europe, used to flavor
and clarify beer, and also by crystal gazers since its leaves usually
turned to the north. Mugwort, along with rue and tansy, are the
historically bitter herbs eaten on Easter in memory of those eaten
at Passover.
Hildegard characterizes mugwort as very hot with its juice being
of great value. She says thus: “If it is cooked and eaten as a purée,
it heals ailing intestines and warms a cold stomach.”

OREGANO
(Origanum vulgare)
ALSO KNOWN AS WILD MARJORAM
A perennial herb with aromatic leaves and a staple plant in the herb
garden. It is a popular ingredient in many cuisines and is used in
pastas, pizzas, tomato dishes, sauces, and dressings. Hildegard
Says oregano is both hot and dry, but neither quality is strong. She
reserves its use to treat fevers.

44 PEACH
(Prunus persica)

of
Herbs & Spices
Hildegard regards the peach tree as more hot than cold and says that
the sap of the tree is more useful as a medicine than the fruit. She
pronounces the fruit of the peach tree as not particularly good for
a sick person to eat. She tells anyone who wants to eat this fruit to
throw away the outer skin and pit and place the rest in wine with
salt and a bit of pepper.

PEAR
(Pyrus communis)
A tree whose fruit was probably eaten by Stone Age peoples. The
pear tree is more cold than hot and is powerful and strong, according
to Hildegard. Its fruit is also powerful, heavy, and harsh. Anyone
who wishes to eat pears, advises Hildegard, should place them in
water and roast them on a fire. Boiled pears are better to eat than
those which are roasted since the warm water gradually cooks out
their harmful sap.

PLANTAIN
(Plantago family)
A perennial, often considered a weed, whose flower and fruit-
ing heads are small and triangular and borne at the end of a long
flower stalk.
According to Hildegard’s nutritional scheme, she recommends
plantain leaves for ailments such as gout, arthritis, and sciatica,
and gives these instructions: “Take plantain and express its juice.
Give it, strained through a cloth and mixed with wine or honey, as
a drink.” She also recommends plantain juice as first aid for spider
bites. (See pages 31-32.)

SAVORY
(Satureja hortensis)
ALSO KNOWN AS SUMMER SAVORY 45
An annual herb with narrow green leaves and a few small white
or lilac flowers on top. The leaves and stems have a pleasant mild
flavor and aroma. Dried savory leaves go into all kinds of cooked
beans or into bread coatings for fish or meat.
a
Herbs & Spices
 Summer savory has strongly beneficial properties and is often
recommended as an herb to help purify the system.
Savory is hot and moderately moist, declares Hildegard. She
notes that “there is something bitter in it which does not bite a
person’s insides but makes him well. If one with a sad mind eats
it, it will make him joyful.” Indeed, when it is eaten, it brightens
and heals the eyes.

TURE
(Brassicao rapa)
A root vegetable that Hildegard declares more hot than cold. She
says that although it is heavy in a person’s stomach, it is easily
digested. She cautions anyone who wishes to eat a turnip raw to
be sure to take off the whole exterior rind.

VIOLETS
(Viola odorate)
ALSO KNOWN AS SWEET VIOLET

A hardy perennial, long treasured for the sweet fragrance of its

flowers which are considered edible. Violets can be added to sal-
ads or candied to decorate cakes and other desserts. Tea from the
leaves and flowers has long been used in Europe as a mild soother
for asthma and heart palpitations.
Hildegard characterizes violets as a plant that is “between hot
and cold. Although it is cold, it grows from the mild air which after
winter is beginning to warm up.”

WATERCRESS
(Nasturtium officinale)
46
A perennial with crisp, succulent leaves often added to salads,

of
sandwiches, and soups. Hildegard declares watercress to be of a
hot nature, and not harmful to a person in any way.

Herbs & Spices

 a
BeVeRaGeS

Beverages in Saint Hildegard ’s monastery were prob-

ably limited to water, milk (from cows, goats, and
sheep), wine, and beer. Drinks, as well as foods, were
thought to have both medicinal and culinary uses, as
do the elixirs, tonics, and soothers given in this section.
Wines and wine vinegars were other essentials in
Saint Hildegard’s array ofcurative potions. Sometimes
the wine was infused with ashes, cooked with herbs,
spiced, used to temper unhealthful aspects of plants,
or infused with honey and herbs. This section also
contains some of Hildegard’s wine-based remedies.
Recommendations for herbal teas and a coffee
substitute are also included here.
 oo Hildegard. Of Bingen believed
that all should drink with health in mind.

She considered beer, spelt, coffee,

fruit juice thinned with mountain spring water,
fennel, rose hip or sage teas, wine, and

goat milk, all acceptable drinks.

 Elixirs and Tonics
of
LAVENDER ELIXIR

2/3 cup fresh lavender flowers

3 quarts white or red wine
1 2/3 cups honey

When the lavender is freshly harvested, crush the flowers and

pass through a sieve. Cook the wine with the honey at medium
temperature; add to this the crushed lavender until the taste of the
lavender permeates the mixture. Strain the mixture. Then, every
three days (not daily), drink this lukewarm liquid. It may help al-
leviate pain in the liver and in the lungs. According to Hildegard,
lavender wine will provide a person with pure knowledge and a
clear understanding.

S Elixirs are healing remedies; they address situations

=

REA of imbalance and symptoms ofillness.

ELIXIR FOR THE STOMACH

1 part fresh or powdered ginger

1/2 part thyme leaf
2 parts fresh or powdered galingale
wine

Make a mixture using the proportions given above. Take 2 to 4 49

pinches of this mixture and add it to 1/2 glass of wine, sweetened

of
or unsweetened. Take this elixir before going to bed for a period
of2 to 4 months.

Beverages
 CLARY ELIXIR

3 tbsps clary sage leaves

1 tbsp Pouliot mint, or pennyroyal
1 tsp fennel seeds
4 cups wine
3 tbsps honey

“If the stomach is so weak that food makes it sore, take a mixture
using the above proportions. Cook this in wine, adding a little
honey. Strain the elixir through a cheesecloth. Drink this elixir
after supper in the evening. This may help stomach problems and
a return of the appetite,” advises Hildegard.

The clary elixir is the most important remedy for the stomach
mucous membranes, particularly in the case of a lack of acidity
and loss of appetite.

Note: Large quantities of sage should not be taken during preg-

nancy.

The measurements of herbs in these recipes are

called parts. A part can be an ounce, a gram, a
tablespoon—how much a part is, is up to you. The im-
portant thing is that the same relative amounts or same
method of measurement is used for all the ingredients in
a particular recipe. Experiment with the amount in these
recipes until you arrive at a drink that suits your tastes.

50

of
Beverages
HART'S-TONGUE ELIXIR

1 cup hart’s-tongue ferns

3 cups wine
2 tbsps honey
1 tsp ground pepper
2 tsps cinnamon

Boil the hart’s-tongue and wine together. Add the honey and con-
tinue to cook, then add the pepper and cinnamon and continue to
cook another | to 2 minutes.

Strain this mixture and drink a liqueur (cordial) glass of this after
every meal, as a curative for 4 to 6 weeks.

‘“Hart’s-tongue is warm by nature and soothes the liver, lungs, and

painful intestines. To use hart’s-tongue, you must boil it in wine,
add honey and continue to cook,” directs Hildegard.

“Grind the pepper, adding double the quantity of cinnamon as

pepper, cooking it a third time with the wine. Strain the mixture
through a cheesecloth to make a clear beverage which you may
drink before and after meals. This clear beverage may help the
liver, purify the lungs, ease intestinal pain; it may help to eliminate
decay and mucus (phlegm) of the internal organs of the body.”

This elixir is known for its superior qualities, possibly assisting

certain cases of asthma which have been resistant to other types
of therapies.

Y Harvest fresh, tender hart’s-tongue fern from un-

REA polluted areas.

oe
Beverages
 VIOLET ELIXIR

1 tbsp violets (fresh or dried)

4 cups wine
1 tsp galingale
1 tsp powdered licorice

Cook the violets in the wine for 5 minutes. Add the galingale and
licorice and cook for another 5 minutes. Strain the mixture.

“Whoever loses their appetite due to melancholy and worry, and

also has soreness in the lungs, may be helped by drinking this
clear beverage. It may help to reduce the melancholy, making them
happy and may help heal the lungs,” advises Hildegard. She further
directs a person to drink a half cup of this elixir, once a day, for
4 to 6 weeks, stop for a period of time, and only start to drink it
again if necessary.

supply all at once since many recipes in this book call for
powdered licorice.

“For some people heart pain can be

a warning to reflect on their emotions and
their beliefs, or to completely change
their way of life. Whenever you feel pain
in your heart, spleen, or side,
52 : parsley-honey wine is a great help.”

Beverages
REVITALIZING ELIXIR

1/2 cup fennel seeds

1 tbsp mouse-ear
1/4 cup galingale, grated
2 tbsps dittany or oregano
warm wine

Using the above proportions, pulverize the herb mixture and pass
it through a strainer. Add | teaspoon of this mixture to warm (but
not hot) wine and drink it 30 minutes after the meal.

“This powder maintains already existent good health and may

strengthen the person who is ill, helping good digestion and giv-
ing strength. It also may help one to have good facial color. It iS
generally good for everybody, either the healthy or the ill, if it is
taken after the meal,” says Hildegard.

2 for it is too
Mouse-ear should not be taken by itself,
5 mH)

REA harsh, advised Hildegard. But in combination with

the above recipe it strengthens the heart and diminishes
the bad humors which have gathered in one spot.

LEMON BALM SOOTHER

Take 1 part lemon balm to 3 parts fennel leaves, boil together in

water, strain out the plants, and drink the remaining liquid. This
is an elixir used to combat mental confusion. Lemon balm reduces
the effects of harmful humors and prevents them from gaining the
upper hand, says Hildegard. The juice from the fennel plant puts
the person in a proper, cheerful mood.
53

of
Beverages
 WINTER RESTORATIVE

5 cinnamon sticks, broken in half

1/2 tsp cardamom seeds
2 tbsps freshly grated ginger root
1/2 tsp whole cloves
4 cups water

Combine the spices with the water and simmer. Strain, and add
honey if desired. Drink hot or iced.

BOOSTER TONIC

1 tbsp freshly ground ginger root

1 tbsp dried lavender flowers, crumbled
3 cups boiling water
juice from 1 lemon
2 tbsps honey or more to taste
1/8 tsp cayenne pepper

Combine the lavender flowers and ginger. Add the water and let
steep for 10 minutes. Add the lemon juice, honey, and cayenne
pepper. Strain and drink.

WARMING TONIC

1 tbsp peppermint or spearmint leaves

1 tbsp tender strawberry leaves
3 cups boiling water

Combine the leaves and steep in boiling water. Strain and drink
to
(npies improve overall circulation.

Beverages
SEDATIVE TEA

1 tbsp lemon balm leaves, chopped

1 tbsp grated orange peel
1 tbsp dried marjoram
2 cups boiling water

Mix with boiling water, strain, and drink.

MINT TISANE

1 tbsp German chamomile flowers

1 tbsp lemon balm leaves, chopped
2 tbsps peppermint or spearmint
1 tbsp fennel seeds
4 cups boiling water

Mix all ingredients and infuse in boiling water. Strain and sip
slowly.

Tisane is a French word for an herbal tea.

‘Ss

55

ot
Beverages
 Wines
ef

ines and wine vinegars were an essential ingredient in

WV... Hildegard’s array of medicinal potions. Some-
times the wine was infused with ashes, cooked with herbs, spiced,
and used to temper unhealthful aspects of plants, or it was infused
with honey and herbs. Here are some of Hildegard’s wine-based
remedies.

LEMON-FLAVORED WINE

“For the person who suffers from daily fevers, cook the leaves of
the lemon tree with wine. Drink this often and he may see a reduc-
tion in the fevers. The fruit of this tree should also be eaten, as it
is known to reduce fever.”

HELLEBORE-FLAVORED WINE
(Christmas Rose)

“If a person suffers from the burning of the stomach, warm

some
hellebore and wine together. Drink this mixture when it is hot
and
the burning will improve.”

56

of
Beverages
GENTIAN-FLAVORED WINE
(Bitters)

gentian powder, to taste

red or dry white wine, warmed

“If the person who has a febrile stomach drinks a mixture of gen-
tian powder and warm wine, their stomach will be cleaned of all
the fever.”

The secretion of gastric juices is stimulated at the beginning of the

meal by the bitter component of the gentian. This wine mixture
should be taken before meals so that the stimulating action of the
gentian has already energized the stomach, intestines, and liver
when eating begins. The comfort of the bitter remedy, like the
spicy substances found in galingale, begin beforehand (through
the tongue) before penetrating to the stomach.

GENTIAN WINE

1/2 cup spirits (or brandy)

2 tsps gentian root
1 slice each of orange and lemon warmed to taste
1/2 cup brown sugar
2 cups red or dry white wine

Soak the gentian root in the spirits for 4 hours. Add the lemon and
orange slices and the brown sugar. Pour this mixture into a wine
bottle and add enough wine to fill the bottle and cork it. Leave this
mixture for 3 or 4 days or longer, if desired.

57

Beverages
 CURLY MINT WINE

1 to 2 tsps curly mint juice or mint extract

1/2 glass of wine

“Drink this wine on an empty stomach before break fast or any other
meal. Mix in the quantities as above,” says Hildegard.

This practice may help one overcome stiffness in rheumatic joints.

For each new episode, drink this wine before meals for a few days,
until an improvement is noted. Once an improvement is seen, stop
drinking the wine as long as its effects are maintained.

BAY LAUREL WINE

“When one has stomach pains, cook the bay laurel in wine and drink
this mixture while it is hot. It may help to rid the stomach of the
mucus present, as it works to purify and reduce the fevers there.”
says Hildegard. Drink one half glass of this mixture twice daily.

Important: use only bay laurel as ornamental laurel

is toxic.

4 tsps lavender
4 cups wine

Boil the lavender (fresh or dried) for 5 or 6 minutes in the wine,

filter, and pour into a sterilized wine bottle. This wine is an excellent
remedy for the liver. It is good as an apéritif or as a bitter digestive
in we (after-dinner cordial). Take a liqueur glass of this wine mixture,
warmed, 2 or 3 times a day, without sweetening it.

oo
Beverages
WINE FLAVORED WITH
CRINKLED MINT

“For those who are bothered by rheumatism, press the crinkled

mint in order to extract its sap (juice), strain it, add a little wine.
Drink this morning and night and the rheumatism may improve,”
advises Hildegard.

WINE FLAVORED WITH

ROMAN MINT

Hildegard gives this prescription: “Crush the Roman mint; strain

it, add a little wine; drink morning and night at bedtime. It may
help gout.”

PEACH WINE

peach leaves, unsprayed by chemicals

and thoroughly washed
pinch of powdered licorice
pepper
honey
wine

Hildegard gives these instructions: “Especially for those with bad

breath. Use peach leaves that have been taken from the tree before
the fruit is ripe, crush. Add a pinch of powdered licorice, a little
pepper, and enough honey to sweeten. Cook this mixture in some
wine to make a clear beverage. Strain and drink this often after the
noon and evening meals. This will improve bad breath and may
help to rid the body and lungs of decay.” 59

of
If you do not have a peach tree in your garden, use dried peach
leaves from a reliable source. Mix the licorice powder, pepper, and
honey to the crushed leaves. Add to boiling wine.
Beverages
 WINE FLAVORED WITH PARSLEY,
OR WINE FOR THE HEART

8 to 10 stems fresh parsley with their leaves

1 bottle (3 cups) wine
1 tbsp wine vinegar
1/3 cup to 2/3 cup honey

This is a remedy for heart and spleen problems and pains in the
ribs (sides). Hildegard instructs: “Cook the parsley in the wine,
add the vinegar and sufficient honey to sweeten. Cook and strain.
Drink often.”

Especially noted for its effects on heart weaknesses, chest pains,

insomnia, and fatigue.

WINE FLAVORED WITH PULMONARIA

(Lungwort)

3 tbsps pulmonaria leaves

4 cups wine

Boil the pulmonaria leaves for 5 to 10 minutes in the wine. Strain

through cheesecloth and pour into hot sterilized bottles. Drink a
cordial glass of this before each meal. It may be seen to have posi-
tive effects on those who suffer from difficulty with breathing, dry
cough, choking spells. Take 2 glasses of this each day, preferably
on an empty stomach.

Saint Hildegard writes that this liquid is “indicated for a person

whose lungs are swollen, causing coughing and breathing prob-
lems. If drunk often on an empty stomach, a positive change may
be'seen,”
60

oe
Beverages
WINE FLAVORED WITH SAGE

4 tsps fresh or dried sage leaves

2 cups wine

Gently boil the wine and sage leaves for about 5 minutes. Drink 1
or 2 cordial glasses of this mixture 2 to 4 times a day.

Saint Hildegard prescribes this remedy for those “having problems

with mucus or bad breath. After cooking sage leaves in wine and
straining the mixture through a cheesecloth, drink often and the
bad humors and mucus will diminish.”

TEMPERED WINE

This is a simple and effective remedy for those who are quick-
tempered. “When a person finds himself getting angry or sad,
he should quickly warm up some wine, add a little cold water,
and drink this. The result will be that the effects of those things
that caused the sadness and anger will be reduced,” writes Saint
Hildegard.

“Whoever cooks lavender with wine,

or if the person has no wine, with honey

and water, and drinks it often lukewarm,

will alleviate the pain in the liver and
in the lungs and the steam in his chest.

Lavender wine will provide the person with

pure knowledge and a clear understanding.”

whe Hildegard of binge

Beverages
 Coffee and
Herbal Teas

COFFEE

As a coffee substitute, you may replace regular coffee with one

made from spelt. If the spelt is well roasted, it constitutes an ex-
cellent hygienic drink which eliminates black bile and revitalizes
without stimulation. This beverage is particularly economical, as
the grains can be reused many times. Contrary to coffee, the more
it boils, the better the aroma. It is not necessary to grind the grain;
reuse the mixture itself, adding 1 teaspoon with each usage.

HERBAL TEAS

A variety of simple herbal teas may be prepared as infusions in

order to aid digestion or eliminate black bile, which always has
a tendency to accumulate. The best-suited plants for herbal teas
are lavender, violet, fennel, mint, sage, rose hip, licorice, vervain
(verbena), thyme. You may also use other plants not noted above,
such as anise, rosemary, linden (lime blossom), and burdock.

62

of
Beverages
 of
SaiNT
HiLDeGaRD'S
OWN SPeCiaL
REGripes

The recipes in this section are some of Saint Hilde-

gard’s own healthful creations, offered for both pre-
ventative and curative purposes. These special recipes
are Still useful.
St, Hildegard of Bingen velieved in a simple eating
regiment to ensure good health.

x The first meal of the day should be warm.

2 Healthy people should eat later in the day.
XX 2 to 3 meals per day will keep the body
well nourished.
2 Drink at mealtimes, but not water alone—
water mixed with fruits or teas are preferred.
2X Take a short nap at midday to be healthy.
2x Do not eat too much and make sure your food
and drink is neither too warm or too cold.
28 Raw foods are hard on the stomach—
cook your dishes.
VWaN Take a walk after the evening meal.
COOKIES THAT BRING JOY

12 tbsps plus 1 tsp butter

3/4 cup brown sugar
1/3 cup honey
4 egg yolks
2 1/2 cups spelt flour
1 tsp salt
2 rounded tbsps of “Spices That Bring Joy” mixture
(see note below)

Melt the butter under low heat, add the sugar, honey, and egg yolks,
beating lightly. Add the flour and salt, combine gently. Refriger-
ate this cookie dough after mixing, for at least one hour. Remove
from refrigerator. Roll out onto a floured surface, cut with a cookie
cutter. Bake on a baking sheet at 400° F for 10 to 15 minutes until
just golden, watching closely.

“Take one whole nutmeg, add equal amounts of cinnamon and a

pinch of cloves, grind this together until it forms a fine powder; add
the flour and a little water. Make small cookies and eat these often.
They will reduce the bad humors, enrich the blood, and fortify the
nerves,” directs Hildegard.

Children may eat up to three cookies a day, adults may eat five.
These cookies may help strengthen the five senses and reduce the
effects of aging. They may remove hate from the heart, assure
good intelligence, reduce harmful juices (secretions), and give
one a joyful spirit.

Note: “Spices That Bring Joy” mixture: | tbsp nutmeg; | tbsp

cinnamon; | tsp cloves. This may be doubled or tripled as needed.

65

of
Special Recipes
 LAXATIVE GINGER COOKIES
(for constipation)

12 parts freshly grated ginger

6 parts powdered licorice
2 1/4 cups spelt flour
milk or water sufficient to make the dough adhere

Refrigerate this cookie dough for at least one hour after mixing.
Remove from refrigerator and roll out onto a floured board. Cut
into small circles (or whatever cookie shape you desire) and bake
at 350° F for 5 to 10 minutes.

These cookies are said to bring fat levels in the blood back to nor-
mal. They are known as a universal remedy. They maintain good
health and prevent illness.

“If you suffer from constipation, pulverize ginger and mix it with
a small amount of alkanet, or dyer’s bugloss (Anchusa officinalis)
juice; add enough spelt flour to make a dough; shape into cookies,
and bake. Eat these cookies often, either on an empty stomach or
after a meal. They may reduce the sourness of the stomach and
soothe.”

66

of
Special Recipes
ANTI-NAUSEA COOKIES

12 parts cumin
3 parts powdered licorice
4 parts white pepper
spelt flour
water or milk
1 egg yolk

Combine the dry ingredients, add the egg yolk and water or milk,
bake. Eat these cakes every day. You may also sprinkle the spice
mixture itself over bread.

“For those who suffer from nausea, it is suggested that they make
a mixture of spices as above in the proportions noted, grind them
together, add pure spelt flour with the yolk of an egg and water,
bake in a hot oven or over hot coals. Eat these cookies, or simply
take the spice mixture and sprinkle it over a slice of bread. This
may reduce the hot and cold gastric juices that produce intestinal
nausea,” writes the Good Abbess.

These cookies may be eaten prior to trips in a car, boat, or plane,

as well as during other times of nausea.

67

of
Special Recipes
 GALINGALE ELECTUARY

1 tbsp galingale
2 tbsps oregano
2 tbsps celery seed
1 tsp white pepper
honey

Mix the ingredients together well and cook slowly.

Hildegard records this recipe: “Persons suffering from chest, heart

or spleen pain and who, after having a great deal of phlegm, have
a cold stomach, should mix the ingredients listed above in the
quantities given to make a marmalade. Cook this slowly, without
bringing the mixture to a boil. This electuary should be eaten often,
as well as drinking a good mild pure wine.”

Take a teaspoon of this electuary 3 times a day for 2 weeks. Follow-

ing this, increase the frequency to 4 to 6 times a day for 2 months,
as a Curative. With this mixture, one should drink a glass of a good
mild wine, muscatel or Malaga wine. The galingale electuary has
been proven to be effective especially with those patients who suf-
fer from asthma and stomach problems.

‘e Some spice merchants, including some on the list

KEM of online sources at the end ofthe book, sell dried
galingale, whole or ground, or you can dry the fresh root
yourself.

68

of
Special Recipes
 eK
BReakFaST

Hildegard’s recommended cereal grains include spelt

whose powerful character creates a “happy mind,”
oats which are a healthy food for people who are well,
rye which gives strength, and wheat which must be
cooked with the entire grain.
These grains provide wonderful choices for a
nourishing breakfast. For example, instead of the
usual cup of caffeinated morning coffee, why not make
a delicious muesli using the cereal grains known to
bring joy? If we use spelt, we can make it delicious
and creamy, flavoring it as we wish. The advantage of
consuming cereal grains is that we provide our bod-
ies with “slow sugars” which are digested slowly and
easily, without a “jolt.” This reduces the strain on our
pancreas and prevents pangs of hunger in midmorning.
According to w7 Hildegard, the first meal of the day
should be warm, “to warm the stomach.” This allows the
stomach to function properly throughout the day. She
recommended a good meal of toasted spelt bread, spelt
coffee or fennel tea, and warm, roasted spelt porridge
with dried fruit.

The first meal should be taken in the morning, shortly

before midday or around midday. Only the sick and weak
should eat earlier, to gain strength.

She also recommended chewing fennel seeds before eat-

ing to aid the digestion and freshen the breath.
OAT OR SPELT MUESLI

oats (rolled or flakes) or spelt flakes, or both

raisins, dried apricots
grated apple or any fruit in season
almonds or hazelnuts
milk: cow, goat, or soy
honey
cinnamon

Mix all ingredients together. The oats are more easily digested if
they are either scalded or grilled first. Grilling the oats will make
them crispy.

FLAVORED CREAM OF SPELT

1 part spelt berries (whole grains)

4 1/2 parts water
sugar or honey
grated coconut
hazelnuts
raisins
cinnamon
orange blossoms

Gently simmer the spelt and water for 90 minutes in the proportion
as noted above. Keep the cooking water for this recipe only. If, after
the allotted time, the mixture has not thickened sufficiently, reduce
it, then add, while stirring, any of the ingredients noted above in
preferred amounts. Add the cinnamon, orange blossoms, or any
other flavoring you may like. Let this mixture cool. Cooked spelt
grains may be also served with meat or vegetables, seasoned to
suit that particular recipe. 71

For a creamier consistency, top with cream or milk. K

Breakfast
 NOTTY SPELY GRANGLA

1 cup toasted spelt flakes

1 cup oat flakes (rolled)
1/2 cup chopped walnuts
1/2 cup chopped hazelnuts or filberts
1/4 tsp ground cinnamon
1/2 cup maple or other sweetened fruit syrup
1/2 cup walnut or other nut oil
1 tsp vanilla powder
6 ozs (1 cup) dried fruit of choice

Coat a large baking sheet with cooking spray and set aside. Heat
the oven to 350° F. Mix all the ingredients together except the dried
fruit and stir until well mixed. Spread the mix on a baking sheet,
and bake for about 25 minutes, or until the mix is a dark brown. Be
sure to turn the granola mixture over several times during baking.
When done, remove from the oven and cool. Then add the fruit
and mix thoroughly. Store in airtight containers.

Hazelnuts and filberts are used interchangeably in

BEAN the United States. Filberts are slightly larger than
hazelnuts and were widely consumed during the Middle
Ages. They are named after an abbot named Saint Philbert,
whose August feast day is celebrated at the same time that
filberts ripen.

q2

of
Breakfast
GARLIC NUT BUTTER

20 nuts
1 whole garlic bulb, peeled
a few drops of water
nut oil
salt, pepper to taste

Crush together the nuts and the garlic bulb, adding a few drops of
water. Add a small amount of nut oil, as if making mayonnaise.
Add salt and pepper. Serve on toasted spelt bread.

SPELT CINNAMON COFFEE CAKE

1/2 cup butter

2 cups brown sugar
2 cups spelt flour
1 tbsp cinnamon

Mix together with fork until crumbly. Take out 1 cup of mixture
for crumb topping. Then mix together:

1 egg, well beaten

1 tsp baking soda
1 cup buttermilk

Add to dry mixture. Put in greased 9 x 15 inch pan. Sprinkle a

little additional brown sugar over the dough before adding the
reserved crumb mixture to the top. Bake at 400° F for 20 minutes,
or until done.

#18

K
Breakfast
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In Saint Hildegard’s time, people certainly ate some
raw foods that we would consider as typical salad
fare. The Good Abbess warns against eating fresh
lettuce, however, without a dressing, since it makes “a
person’s brain empty.” She instructs those who wish
to eat lettuce to first “temper” it by suffusing it with
dill, vinegar, or garlic. Here, though, are other more
modern interpretations of salads, using Hildegard’s
nutritional principles.
Jt Hildegard, in her book, Physica, gives a recipe for
making a salad “Whence, one who wishes to eat it should
first temper it with dill, vinegar, or garlic, so that these
suffuse in it a short time before it is eaten. Tempered in
this way, lettuce strengthens the brain and furnishes good
digestion.” She did not recommend salad first at mealtime.
Instead, for health one should start with soup.
DANDELIONS IN VINEGAR

fresh dandelion flowers

vinegar
parsley
salt, pepper to taste

Choose medium-sized dandelion flowers. Peel away all the green

around each flower. Blanch them for a few minutes, drain. When
they have cooled, put them into jars, covering them with vinegar, a
pinch of salt and pepper, and a branch of parsley. Leave them steep
for at least 45 days and use in the place of capers.

DANDELION SALAD

Combine the following as they are available: young, tender dan-

delion leaves, endive, watercress, and leaf lettuce. Mix 3 1/2 tbsps
olive oil with 1 tbsp wine vinegar and season with crushed garlic
clove, salt, and pepper. Mix well and garnish with croutons, bacon
bits, and diced hard-boiled eggs.

Dandelion greens are rich in minerals, such as

4
REA potassium and a good source of vitamin A.

HERB AND FLOWER SALAD

Choose a mix of herb leaves, such as parsley, mint, lemon balm,

basil, dandelion, chives, salad burnet, chervil, and so on. Garnish
with flowers, such as violets, sage, and marigolds. Prepare a creamy
dressing as follows: combine 2 hard-cooked egg yolks—sieved,
1 tsp prepared mustard, 6 tbsps cream, and | tbsp wine vinegar. 77
Sweeten with a touch of honey, if desired. Pour over the salad when

of
ready to serve and toss.

Salads
 LIGHT CHICKEN SALAD

1 whole chicken
water to cover
sprigs of hyssop
2 apples, peeled, cored, and cut into small chunks
2 oranges, peeled, cut into small chunks
1 stalk of celery, cut into small chunks
2/3 cup nuts, coarsely chopped
2/3 cup raisins (soaked in water, drained)
1 cup Gruyére cheese, cut into small pieces
1 small head of leaf lettuce, torn into bits
2 ozs spinach, cut into small strips
1 clove garlic, minced
mayonnaise
salt, pepper, cumin

Cook the chicken for | hour in water seasoned with sprigs of hyssop.
Cool, remove bones and skin, cut chicken into small chunks. Add
the apples, oranges, celery, raisins, nuts, and cheese. Mix with the
lettuce and spinach, add the garlic. Toss the salad with sufficient
mayonnaise. Season to taste. Serve cold. Serves 6.

EXOTIC SALAD

1/2 fresh pineapple, peeled and cut into small cubes or

1 cup canned pineapple
2 apples, peeled and cut into small cubes
1 banana, sliced
1 cup heavy cream
salt, pepper, curry powder

78 Beat the cream until it has the consistency of a mousse or a pud-

ding. Season to taste. Add fruit, combining all ingredients together

of
gently. Refrigerate before serving. Serves 6.

Salads
FIDDLEHEAD FERN SALAD

30 fiddleheads
3 parts oil
1 part vinegar
garlic, parsley
salt, pepper to taste

Blanch the fiddleheads for 3 to 4 minutes, drain; rinse with cold

water, drain well again. Prepare the dressing, which should be very
heavily seasoned with garlic and parsley. Add salt and pepper. Pour
over the fiddleheads. Serves 4.

eS Fiddleheads are an early stage in the development

SS A of the ostrich fern, when they attain a height of
about 5 inches and resemble a tight coil. They grow in
damp and woody places in New England and Nova Scotia.
They are usually brought to market around Easter.

CAULIFLOWER TERRINE

2 Ibs cauliflower, cooked and chopped

oil
8 eggs
2 tsps agar
1 cup heavy cream
salt, pepper, galingale to taste

Sauté the cooked cauliflower in a small amount of oil in a large

frying pan. Whisk together the eggs, agar, and cream in a large
bowl. Stir in the cauliflower. Add the galingale, salt, and pepper.
Pour into a cake pan and cook in a bain-marie (see page 211) for 1
hour at 350° F. Serves 6. 79

of
Serve the finished terrine with the following sauce: Into a bowl of
mayonnaise (see recipe on page 158), add the following ingredients
which have been finely chopped: 2 pickles, 2 hard-boiled eggs, |
tomato. Mix well. Salads
 SALAD NICOISE
3 cups spelt grains, cooked and cooled
3 tomatoes, peeled and cut into chunks
1 bunch radishes, julienned
2 stalks of celery, coarsely chopped
1 mild green or red pepper, coarsely chopped
1/2 cup black olives, pitted
1/2 cup green olives, pitted
2 hard-boiled eggs, chopped
2 tbsps pine nuts
2 tsps fresh basil, finely chopped
salt, pepper to taste
vinaigrette dressing
fines herbes

Assemble all ingredients. Add your favorite vinaigrette and sprinkle

with the fines herbes. Serves 6.

Fines herbes is a combination of finely chopped

herbs—including at times, chervil, tarragon, chives.
Parsley is almost always part of the combination that
makes up fines herbes.

80

Salads
FENNEL TERRINE

6 fennel bulbs, trimmed and cut into halves

1 tsp dill
1 tsp galingale
coriander, salt, pepper to taste
3 tsps agar
3 eggs
3 tbsps heavy cream

Cook the fennel for 20 minutes in boiling salted water. Drain and
grind in a food mill to make a purée. Season the purée with salt,
pepper, coriander, dill, galingale; add the agar. Add the eggs and
cream beaten together. Pour into a mold and cook for 30 to 45
minutes in a hot (400° F) oven. Remove from the mold and serve
with the sauce of your choice. Serves 6.

A terrine is a layered assembly of ingredients, often

REA containing meat, which is baked in an unlidded loaf
pan and unmolded and sliced to serve.

JE, Hildegard was a true believer in the pow-

ers of fennel. According to her, it is the best herb
for good blood, digestion, beautiful complexion,

pleasant body odor, joyfulness, and alkaline in the

blood. It neutralizes black bile, removes muCus

when taken in the morning on an empty stomach,

and ensures good eyesight.

Salads
 POULTRY LIVER TERRIMNE

2 cups currants
1 cup cognac
1 onion, finely chopped
oil
12 ozs (3/4 Ib) poultry liver
1 cup butter
2 tbsps heavy cream
2 tsps cracked green peppercorns
1/2 tsp powdered galingale
salt, pepper to taste

Soak the currants in the cognac until plump, drain, and reserve
the cognac. Brown the onions in a little oil with the liver, add the
cognac (from the currants) and flambé. Make sure the chicken livers
are done. Remove from heat and purée mixture in a blender. Pour
into a separate bowl and add the cream, butter, green peppercorns,
galingale, soaked currants, salt, and pepper. Mix well. Refrigerate
for 5 to 6 hours before serving. Serves 6.

82

of
Salads
Without a doubt, soups or potages were a dietary
mainstay during Saint Hildegard’s time. Here are
soups featuring the traditional vegetables and season-
ings. A special feature of this section is the addition of
cereal grains, such as pearl! barley or rice, to soups.
They cook quickly and give the soup a rich consistency
and better presentation. By adding cereal grains, you
will also have a more nourishing dish which is easily
digested. It is also possible to incorporate either spelt
or oat flakes, depending upon your personal taste or
preference. Cereal flakes are the product of grain
preparation by which the grain is passed through metal
rollers to flatten it after which it is cut into smaller
flakes. Flaked cereal grains are also sometimes called
rolled.
 73
The soul is a breath of living spirit,
that with excellent sensitivity,
permeates the entire body to give it life.
Just so, the breath of the air makes the earth fruitful.
Thus the air is the soul of the earth,
moistening it, greening it.”

Je Hildegard. Ca Bingen
HERBED CROUTONS

8 slices French or hearty whole-grain bread

2 tbsps vegetable oil
1 tbsp garlic salt, or more to taste
1/4 tsp pepper
1 tbsp dried parsley
1 tsp dried oregano
1 tsp dried basil
pinch ground thyme
1/4 tsp paprika
1/4 cup Parmesan cheese, grated

Brush each side of the bread with vegetable oil, and cut the slices
into cubes. Spread the cubes in a single layer on a baking sheet
lightly coated with vegetable oil. Sprinkle with the garlic salt and
pepper. Bake for 12 to 15 minutes in a 350° F oven until toasted.

In the meantime, combine basil, parsley, oregano, thyme, paprika,

and Parmesan in a small bowl. Sprinkle on the toasted croutons
and return to oven for 2 or 3 minutes. Cool on a rack or on paper
towels.

GREAMY ZUCCHINESOUP

2 Ibs zucchini, unpeeled and thickly sliced

3 tbsps oil
4 cups water
1 tbsp heavy cream
mint leaves for garnish
galingale, salt, pepper to taste

Sauté the zucchini slices in the oil. Season with the galingale,
salt, and pepper. Add the water and cook for about 15 minutes.
Purée the mixture in a blender or food processor. Return to pot
K
and heat gently. When ready to serve, add the cream and garnish
with the mint leaves.
Soups
 SAINT HILDEGARD'S COUSINAT SOUP

1 lb peeled chestnuts
1/2 lb potatoes (2 medium), peeled and julienned
1/4 lb carrots (2 medium), peeled and julienned
1 stalk of celery, julienned
10 cups water
2 tbsps oil
10 whole cloves
bay leaf
1 cup heavy cream
1 egg yolk
galingale, wild thyme, salt, pepper

Cook the chestnuts and vegetables for 1 hour in the water to which
the oil, whole cloves, and bay leaf have been added. When cooked,
remove the cloves and bay leaf and purée in a food mill (or food
processor); add the egg yolk and cream which have been mixed
together. Season to taste. Serve with croutons. Serves 6.

CREAM OF TOMATO SOUP

2 large onions, finely chopped

oil
1 Ib (3 medium) tomatoes, peeled and chopped
3 carrots, chopped
1 potato, peeled and chopped
1 small can tomato sauce
herbes de Provence
parsley, salt, pepper to taste
6 cups cold water
86 1/4 to 1/2 cup cream

Saute the onions in hot oil until golden. Add tomatoes, carrots,
potato, tomato sauce, herbes de Provence, parsley, salt, and pepper.
Cook for a few minutes; add the cold water. Continue cooking for
Soups 30 minutes. Purée the mixture. Just before serving, add the cream.
GREAMPOFP CELEKRIAC SOUP

1 whole celeriac, peeled and finely chopped

2 tbsps oil
6 cups water
1 tbsp spelt flour or more if needed
2/3 cup milk
1 tbsp sherry, Jéréz if possible
1 tbsp parsley, finely chopped
salt, pepper to taste
1 egg yolk
1/4 to 1/2 cup cream

Brown the celeriac in a little oil, add the water. Cook, uncovered,
for 35 minutes. Purée mixture in a blender and return it to the stove.
Add the spelt flour, which has been dissolved in the milk, and cook
soup until thick. Add the parsley, sherry, salt, and pepper. Mix the
egg yolk with the cream and add to the soup. Serve hot.

PESEY
hy -, Celeriac, also known as celery root, is a brown
Us
We, N knob that must be peeled before using. When choos-
ing celeriac, pick a sound knob with plenty of weight for
its size. Avoid any that look shriveled or soft.

87

Soups
 CHEST NU SOUP

2 Ibs chestnuts, peeled

4 cups water
1 tbsp Port or Madeira wine
salt, pepper to taste

Cook the peeled chestnuts for about 45 minutes in the water. Purée
the mixture in a blender and return to the heat, adding enough
water to make a smooth and creamy soup. Add the salt and pepper.
Before serving, add the wine.

minutes and then remove the pan from the heat. Remove
from heat and take two or three chestnuts from the water
at a time. Quickly peel them using a sharp knife. If the
chestnuts become difficult to peel after a while, return the
water to a boil. Once peeled, chestnuts will keep for several
days in an airtight container in the refrigerator.

“A person whose brain is empty and dry,

and who is therefore weak in the head,
should cook chestnuts in water and
eat them often. The brain will improve and
be filled up, and the nerves will be strengthened
’

and in this way the head affliction will vanish.”

88 : St. Hildegard Of Bingen,

= from Physica

Soups
SPELT SOUP

1 cup dried beans

2 1/2 cups carrots, chopped
2 1/2 cups turnip, chopped
1 qt Swiss chard leaves, trimmed and chopped
8 cups water
1 cup spelt berries (whole grains, soaked overnight)
salt, pepper to taste
1/2 tsp each of galingale or freshly grated ginger,
cumin, and wild thyme

In one pot, cook the vegetables in the water for 1 hour. In another
pot, cook the spelt for 1 hour in enough water to cover. When
cooked, remove the vegetables from the cooking water, save this
water, and grind the vegetables in a vegetable mill. Return them to
their cooking water, adding the drained spelt, salt, and pepper. Put
the remaining spices into a tea ball or tie into a cheesecloth. Add
to the soup. Cook for 10 minutes longer. Serve hot.

and turnip greens which have a much sharper taste. Search

out the freshest, greenest leaves. Don’t buy any that are
yellowed or discolored. Be sure to wash Swiss chard well
on both sides and stem.

89

Soups
 FENNEL SOUP

4 fennel bulbs, trimmed and chopped, leaves reserved

2 zucchini, peeled and chopped
1 green pepper, chopped
2 artichoke hearts, chopped
3 tbsps oil or more as needed
1 tbsp turmeric
2 tbsps spelt flour
6 cups water
salt, pepper to taste
1 tbsp heavy cream
anise, fennel leaves (for garnish)

Brown the chopped vegetables in the oil for a few minutes, adding
the turmeric and spelt flour. Add the water, salt, and pepper. Sim-
mer for 25 minutes. When cooked, purée the mixture. Just before
serving, add the cream and sprinkle the soup with the anise and
the reserved chopped fennel leaves.

CREAMY ONION SOUP

4 medium yellow onions, peeled and sliced very thin

1/3 cup butter
1 tbsp spelt or oat cereal flakes
6 cups cold water
cumin, salt, pepper to taste
croutons
1 cup Gruyere cheese, grated

Brown the onions in the butter. Add the cereal flakes, stirring con-
stantly until the roux is lightly browned. Gradually add the water,
90 stirring constantly. Cook for 15 minutes. Purée the mixture, add
the seasonings. Just before serving, top with toast rounds about 3
to 4 inches in diameter, cover with cheese, and brown under
the
broiler for a few minutes.
Soups
BEAN SOUP

2 Ibs (1 qt) dried beans

1 tsp fennel seed
1 large onion, chopped
1 to 2 tbsps oil
1 tbsp cereal flakes, spelt or oat
2 egg yolks
2 tbsps heavy cream
pinch of cumin
salt, pepper to taste
fresh savory leaves

Soak the beans for 24 hours. Drain, add the fennel seeds and cook
until beans are soft, adding enough water to cover. When cooked,
drain the beans and keep the cooking liquid. In a separate pot, sauté
the onion in the oil, gradually adding the cereal flakes, combine well
so that the mixture does not become crumbly. Add approximately
3 cups of the reserved liquid. Add the beans. Thicken the remain-
ing cooking liquid with the egg yolks and cream that have been
mixed together, season with the cumin, salt, and pepper. Add to
bean mixture. If desired, you may purée this soup before serving.
When serving, sprinkle with the fresh savory.
 PEASANT SOUP
(Country-style)

5 onions, chopped
2 tbsps oil
1 tbsp cereal flakes, oat or spelt
4 cups water
1/2 Ib (1 qt) spinach, washed and cut into strips
1/2 tsp galingale or freshly grated ginger
1/4 tsp cumin
salt, pepper to taste
spelt bread or a French baguette, thinly sliced
4 ozs (3/4 cup) or more Cantal or other
aged white cow’s milk cheese, grated
1 tbsp heavy cream

Brown the onions in the oil. Sprinkle the cereal flakes over the
onions and add the water, stirring constantly. Add the spinach and
cook for 20 minutes. Add the galingale, cumin, salt, and pepper.
In a large soup tureen, make alternate layers of sliced bread and
cheese until it is three-fourths full. Add the cream to the soup to
thicken. Pour soup into the prepared tureen. Serve.

Cantal is a hard, white cow’s milk cheese with a

KEAN sharp taste. It is from an area in central France,
and it is one of the oldest cheeses known in Europe.

22

Soups
COCONUT CHICKEN SOUP

6 cups coconut milk

4 chicken breasts, cooked, skinned, boned,
and cut into small strips
2 onions, chopped
zest of 1 lemon
3 tbsps lemon juice
1 tbsp galingale or freshly grated ginger
2 tbsps fresh coriander, chopped
salt, pepper to taste

Bring the coconut milk to a boil. Add the remaining ingredients

and cook uncovered for 15 minutes. Serve.

Note: This soup may also be made with half or all chicken stock.

Coconut “milk” may be made by grating the coco-

AS nut meat, infusing it in boiling water, and pressing
out the liquid. Canned coconut milk is also available.

GREAMY SPRING SOUP

6 cups water
1 cup fresh nettles
1 cup plantain leaves
1/2 cup dandelion flowers (optional),
peeled and green parts removed
pinch of powdered geranium
pinch of galingale powder
salt, pepper to taste
1/2 cup heavy cream

Cook all ingredients together for 30 minutes at low heat. Puree and
add cream. Serve hot.

Soups
 CREAMY HARVES FPSOUE

1 cup spelt berries or kernels

3 onions, finely chopped
3 tbsps olive oil
1 1/2 Ibs (4 cups) zucchini (summer squash or
vegetable marrow), peeled and cubed
1 tsp galingale (optional)
4 cups water
1 tbsp ginger, freshly grated
salt, pepper to taste
3 egg yolks
juice of 2 lemons
mint leaves for garnish

Cook the spelt in salted water for 40 minutes, drain, and set aside.
Sauté the onions in the olive oil, add the zucchini and cook for 2
minutes. Sprinkle on the galingale, if desired. Add the water and
cook for approximately 30 minutes. Purée the mixture. Add the
drained spelt, season with salt, pepper, and ginger.

In a separate bowl, beat the eggs with the lemon juice and a small
amount of the hot soup. Add this to the hot soup, cooking gently
until desired thickness is reached. When serving, garnish with
fresh mint leaves.

94

Soups
SIMPLE HERB SOUP

2 to 3 handfuls of sorrel leaves

2 to 3 handfuls of chervil
handful of beet leaves or Swiss chard
2 to 3 handfuls of parsley leaves
3 to 4 green onions, with part of their tops
1 well-washed and trimmed head of leaf lettuce
handful of spinach leaves
1/2 cup butter
4 cups chicken stock
4 to 6 thin slices of bread, crusts removed
salt, pepper to taste

Melt the butter in a large saucepan and sauté the finely chopped
herbs, lettuce, and spinach for 3 to 4 minutes. Add the stock, the
slices of bread, and season with salt and pepper. Bring the soup to
a gentle boil, and simmer for about 15 minutes, or until the bread
disintegrates and thickens the soup.

PUMPKIN SOUP

2 Ibs (5 cups) pumpkin, peeled, seeded,

and cut into large chunks
4 cups salted water
4 cups whole milk
1 tsp curry powder (or more to taste)
salt, pepper to taste

Cook the pumpkin in the salted water for 20 minutes. Drain and
discard the cooking liquid. Purée the pumpkin and return it to the
pot. Add the milk and heat until the mixture is creamy. Add the
curry, salt, and pepper. Serve hot. 95

Soups
 CREAMY PRESH BEAN SOUP

1 lb fresh navy beans (or any other legume type)

8 cups water
butter (the size of a small nut)
2 tbsps brown sugar
salt, pepper to taste
1 egg yolk, beaten

Cook the beans in the salted water until done. Drain and reserve
cooking liquid. Purée cooked beans in a vegetable mill. Add the
butter and 4 cups of the reserved cooking liquid. Cook for 10 min-
utes more, adding brown sugar. Season with salt and pepper. Just
before serving, thicken with the egg yolk.

Note: Canned navy beans may be substituted in this recipe, but

cooking times must be adjusted and water used in place of the
cooking liquid from the beans.

ARY Navy beans are mild, white, and oval. They are
AY about one-fourth inch long and are sometimes
confused with Great Northern beans (which are about
twice the size and more kidneylike in shape). Navy beans
have been fed to U.S. sailors since the 1800s, thus their
distinctive name.

96

Soups
 eK
CeReaLS aND
CeReaL GRaiNS

To St. Hildegard, the very best grain was spelt, a

powerful aid to good health, and modern science
has offered support for her theory, noting its ease of
digestion. There are two varieties of spelt grains on
the market: the small spelt grain is grown on organic
farms, is very easily digested, and is flatter than the
larger variety. It is preferable for consumption as a
grain, but it is less desirable for bread-making. Be-
cause of its low crop yield, it costs two to three times
the price of large spelt. The latter is often grown as
a hybrid with wheat, which explains its lesser digest-
ibility.
 “Spelt is the best grain; it is warming,
fattening, strengthening, has a high quality,
and is milder than any other grain.
Spelt produces firm flesh and good blood,
provides a happy mind and a joyful spirit.
No matter how you eat spelt, either as a bread or
in other foods, it is good and easy to digest.”

St Hildegard, Of Bingen,
irom Physica
S pelt may easily be called the survival grain of our era because
of its natural resistance to all pollutants. As a result of its
botanical structure, a triple seed coat, it has a built-in repulsion
for all chemical fertilizers and invaders. Nutritional interest in this
grain is quite remarkable. It is richer than wheat in amino acids and
is more easily digested. Saint Hildegard even considered it, above
all, to have the marvelous gift of bringing about a joyful spirit!
In this book, we present a number of recipes with spelt as a basis.
Any dish made with spelt, which is very rich in protein, can replace
a meat dish, and help us to eat less meat and strive towards a more
vegetarian diet. Recent medical reports note that a daily serving of
spelt grains may help reduce cholesterol and regulate the metabo-
lism, especially those processes concerning the digestion of sugars.
Spelt may be consumed in a variety of forms: flakes (for break-
fast or in soups), pasta, or whole grains, sometimes called spelt
berries or spelt kernels. When spelt is not available, it may be
replaced by rice or oats (except for sick persons), depending upon
particular taste preferences. Saint Hildegard did not write about
rice. Without a doubt, it corresponded with spelt in the diet of the
Oriental people, and has somewhat similar nutritional properties.

How to Cook SPELT GRAINS

Soak for 12 hours, or overnight, using 2 parts water to | part spelt

grains. Remove any residue which comes to the surface of the water
during the soaking time.
Drain the soaked spelt and rinse many times under running water.
Measure | part spelt to | 1/2 parts boiling salted water and cook,
covered, until tender. Depending upon the variety, spelt grains may 99
take from 15 to 45 minutes to cook. When cooked, turn off the heat
and leave covered to rest for 15 minutes.
Cooking variation: If the spelt grains are soaked for 24 hours,
they will only take 20 minutes to cook, perhaps even less.
of
Cereals & Grains
 SPELT ETOUFFEE
2 onions, finely chopped
3 carrots, peeled and grated
2 tbsps oil
1 1/2 cups soaked spelt berries (whole grains)
salt, pepper to taste
1/2 tsp hyssop (Note: Use hyssop only in small quantities)
1/2 tsp cumin
pinch of cloves

Saute the onions and carrots in the oil, browning lightly. Add the
soaked spelt, a small amount of water, and the other seasonings.
Cook, covered, for 45 minutes, checking frequently, adding water
if necessary. Let it rest a few minutes off the heat. Pour off any
remaining liquid and serve immediately as a side dish.

SPELT SALAD

1 cup spelt grains which have been soaked overnight

1 cup dried chickpeas which have been soaked overnight
3 apples, cored and cut into chunks
2/3 cup green olives, pitted
1 qt spinach, finely chopped
1 1/4 cups hazelnuts, coarsely chopped
2 cups green beans, cooked and cut into small pieces
2 carrots, grated
1/2 tsp each of galingale powder and cumin
salt, pepper to taste
vinaigrette dressing

Cook the soaked spelt grains and chickpeas for approximately |

100 hour or until done, drain, and chill. Combine chilled chickpeas and
spelt with the remaining ingredients and toss with your favorite
vinaigrette dressing. Let sit for at least 10 minutes before serving.
This salad is very nourishing and is a complete meal in itself.
Cereals & Grains
 Bread-Making
With Spelt
a
How To MAKE YOUR Own YEAST

Day 1, morning: Into a small bowl, pour | cup tepid spring water
(winter months only) and add sufficient flour to make a dough
that is neither too stiff nor soft. Some people add a pinch of salt or
honey. Cover with a cloth and let rest for 24 hours.

Making your own yeast at home in this fashion assumes that there
will be wild yeasts in the air. Test the first batch for the presence
of these yeasts; if it does not work, add a little commercial yeast
to get it started.

Day 2: Adda small amount of water and flour to the rested prepara-
tion. Do not double the volume. Keep the same consistency.

Day 3: Repeat Day 2 instructions.

Day 4: You may begin to use this yeast for your bread-making as
long as it has risen and froths well.

It is important to care for the yeast culture properly. The more bread
you make, the better the yeast becomes. Yeast is alive, so if you
don’t make bread more than once a week, you must feed the yeast
starter every two days by adding flour and water and maintaining
the consistency.

Store on the kitchen counter, covered. This way, you can watch
its progress. Water temperatures vary with the seasons. When the 101
weather is hot, let the water come to room temperature. When the
weather is cold, warm the water slightly.

Cereals & Grains

 How To Use SPELT FLOUR AND
SUBSTITUTE FOR WHEAT FLOUR

Spelt flour may be used for roux and sauces. Like wheat flour, it
contains gluten, though its gluten is not as durable as that of wheat.
Like whole wheat flour, spelt flour becomes rancid, so use it up
quickly or keep it in the freezer. Spelt flakes should receive the
same storage care as spelt flour.
If substituting spelt flour for wheat flour in a recipe, reduce the
liquid by 25 percent. Do not overknead as the gluten is sensitive.
Measure spelt flour in a container that allows you to make sure
that the flour is even with the rim. Do not pack the flour into the
container and do not sift before measuring.

102

Cereals & Grains

SPELT BREAD

2 Ibs spelt flour

4 cups water at room temperature
1 1/2 cups yeast (see page 111)
1 tbsp olive oil
salt (optional)
fenugreek seeds (optional)
galingale powder (optional)

Thin the yeast in some tepid water. Make a well in the center of the
flour and add the thinned yeast, a little at a time, as well as the salt,
oil, water, and eventually the seasonings. Knead until the mixture
forms a smooth ball and all ingredients are well incorporated. Let
rise for at least 2 hours, covered, in a warm place. Knead the dough
for 30 minutes on a floured surface, adding flour as needed, up to
10 ounces. Shape into 2 long loaves and let rise again, covered,
for 15 minutes.

Brush tops with a small amount of tepid water and bake in a pre-
heated 450° F oven for 25 to 30 minutes. It is important to ensure
that there is a pan of water on the lower rack of the oven while the
bread is baking to prevent hardening of the crust. Remove finished
bread from the oven and cool on a rack.

103

Cereals & Grains

 SPELT VIUEPINS

2 1/4 cups spelt flour

1/4 cup brown sugar
1 tbsp baking powder
1/2 tsp salt
1 1/4 cups milk
3 eggs, beaten
1 tbsp vegetable oil
1/2 cup chopped dates or raisins (optional)

Heat oven to 425° F. Grease and flour muffin tin. First, combine
all the dry ingredients, then quickly add the milk, eggs, and oil:
mix until moistened. Fill muffin tin two-third’s full and bake for
15 minutes or until done. Add chopped dates or raisins to batter
before baking, if desired.

SPELLS TORTILEAS

2 cups spelt flour

1 tsp salt
1/4 cup vegetable oil
1/2 cup lukewarm water

Combine ingredients in a mixing bowl. Knead until dough adheres.

Divide dough into 12 balls and roll out as thinly as possible. Cook
on a hot, ungreased heavy skillet until lightly brown, about 45
seconds on each side.

104

Cereals & Grains

We are living in an age of pasta, prized for its ease
ofpreparation and good nutrition. The most common
ingredient in pasta in the West is wheat—either whole
or refined—but other pastas are made from potatoes,
rice flour, buckwheat, corn, and (even Saint Hildegard
would approve) spelt, in many shapes and variet-
ies. Use spelt pasta—or pasta made from Durham
wheat—in the following recipes.
“Wheat is hot and rich. It is a complete food.
Flour must be made from wheat

without sifting out the bran,

or the result will be anemic.”

OY Hildegard, Ca Bingen
from Causes and Cures
NOODLES WITH VEGETABLES

1 tbsp butter
1 onion, finely chopped
2 carrots, thinly sliced
1 1/2 cups green beans, julienned
1 turnip, peeled, julienned
pinch each of cumin and galingale powder
1 tsp ginger, freshly grated
3/4 cup heavy cream
1/2 lb spelt or other noodles as desired
3/4 cup Gruyere cheese, grated

Sauté the onion in the butter, adding the remaining vegetables.

Add the seasonings and steam until cooked, yet still crisp. When
cooked, add the heavy cream, heating the mixture but not bring-
ing it to a boil.

In the meantime, cook the noodles for 7 to 8 minutes in boiling,

salted water. Drain. Combine the noodles and vegetable-cream
mixture, toss lightly. Sprinkle with cheese.

SPAGHETTI WITH BASIL

4 to 8 cups fresh basil leaves

4 cloves of garlic
1 cup olive oil
1 tsp cumin
salt, pepper to taste
spaghetti
rounded 3/4 cup Gruyere cheese, grated

In a food processor or blender, purée the basil leaves, garlic, sea-

107
sonings, and olive oil. Using 1/2 ounce of uncooked spaghetti per
person as a guide, cook spaghetti in a large pot of boiling salted
water until tender, yet still a/ dente. Drain spaghetti and sprinkle
with the grated cheese. Serve with the basil-oil sauce.
Pasta
 ITALIAN GNOCCHI

4 cups milk
7 Tbsps butter
pinch of salt and pepper
1/4 tsp nutmeg
1 1/4 cups spelt flour
2 eggs, beaten
1 1/4 cups Gruyere cheese, grated
1/4 tsp cumin
grated Parmesan cheese
butter
béchamel sauce (see page 160)

Bring the milk, butter, salt, pepper, and nutmeg to a boil. Add the
flour, all at once to the boiling seasoned milk, stirring vigorously
to form a thick mixture. Remove from heat. Add the eggs, Gruyére
cheese, and cumin. Spread dough onto a buttered cookie sheet and
cut into small circles, using a cookie cutter or small glass. Coat
both sides with Parmesan cheese. Arrange in a buttered baking
dish, overlapping the gnocchi. Dot with butter and bake in a 425° F
oven for 10 minutes. Serve with a béchamel sauce lightly flavored
with tomato.

108

Pasta
 we
Meal aND
PouLTRY

No doubt the people of Saint Hildegard’s time valued

meat highly as part of their diet. In Physica, Hilde-
gard’s book on health and healing, she declares that
“herd animals that eat clean foods, like hay and
similar fodder, and bear no more than one offspring
at a time are—like good and useful plants—beneficial
for people to eat.”
Healthy meats included poultry, lamb, beef, venison, and
goat. “Kitchen Poisons” included eel, duck, sausage, fatty
meat, and pork, according to St, Hildegard.
FILET OF BEEF WITH CREAM SAUCE

1 cup “Wine for the Heart” (see page 60)

1 tbsp mustard
1 tsp brown sugar
4 tbsps oil
5 medium onions, finely chopped
juice of 1 lemon
1 1/2 lbs filet of beef, cut into wide strips,
1/2 inch thick
salt, pepper to taste
2 cups heavy cream
1/2 tsp galingale powder
1 tbsp coriander, chopped

Heat the wine, add the mustard and sugar and stir to combine.
Let sit for 15 minutes. Sauté onions in 2 tbsps of the oil, add the
lemon juice, and simmer for 20 to 30 minutes, stirring occasion-
ally. Divide the meat into thirds and in another pan, quickly brown
each portion, in turn, in the remaining 2 tbsps of very hot oil. Add
the browned meat to the cooked onions and reheat, stirring in the
thickened wine mixture, salt, and pepper. Remove from pan. De-
glaze the pan with the heavy cream, add the galingale. Bring to a
boil and return the meat-onion mixture to the pan. Sprinkle with
the chopped coriander. Serve very hot.

Tit

Meat & Poultry

 CHIGKEN BROGHE
TE TES

1 lb chicken breast, skinned, boned, and cubed

2 apples, cored and cut into cubes
1/2 cucumber, peeled and cubed
juice of 1 orange
4 tbsps fresh ginger, grated
2 tbsps oil or more, as needed
salt, pepper to taste
nut salad
honey vinaigrette

In the refrigerator, marinate the chicken overnight in a mixture

made of the orange juice and grated ginger. Drain. Brown the
chicken quickly in the oil. Make up the brochettes, alternating
the pieces of cooked chicken, apples, and cucumber. Brush the
brochettes with oil and grill until done. Serve with a nut salad,
seasoned with a honey vinaigrette.

LOIN OF LAMB WITH THYME

2 Ibs loin of lamb

2 tbsps oil
1/2 tsp galingale powder
salt, pepper to taste
branches of fresh thyme

Brown the lamb loin on all sides in a small amount of oil. Season
with the salt, pepper, and galingale. Make a nest out of the thyme
(or rosemary, if you prefer) branches and place the seasoned meat
onto this nest. Cover and steam for approximately 20 minutes.
Serve with zucchini au gratin.
fi2

Meat & Poultry

CHICKEN IN WINE OR COQ AU VIN

1 chicken, cut into pieces

1 onion, finely chopped
2 tbsps oil or more, as needed
1/2 cup cognac
2 cups “Wine for the Heart” (see page 60)
bouquet garni
1/2 tsp galingale powder
1/2 tsp savory
salt, pepper to taste
3 tbsps spelt flour

In the oil, sauté the chicken and onions in a heavy pot. When
browned, remove from heat and flambé with the cognac. When
flame has burned out, add the wine and seasonings. Let simmer
for 1 hour or until cooked completely. If desired, add the chopped
heart and gizzard. Just before serving, thicken the juices with the
spelt flour.

CHICKEN BREAST STRIPS

WITH ROSEMARY

6 chicken breasts, skinned, boned, and cut into strips

2 tbsps olive oil
1 tsp rosemary leaves
1 onion, finely chopped
1 cup white wine
2/3 cup heavy cream
salt, pepper to taste

Steep the chicken breast strips and crumbled rosemary leaves in

4 little olive oil for 2 hours in the refrigerator. Sauté the chicken 113
and onion in the olive oil for 3 minutes. Add the wine and simmer
for 15 minutes. Just before serving, add the cream and heat gently.
Add salt and pepper. Serve with cooked spelt berries (whole grains)
and/or spinach. Meat & Poultry
 CREPES STUFFED WITH CHICKEN

2 chicken breasts
1 branch of hyssop
1 onion, finely chopped
10 ozs mushrooms, sliced
2 tbsps oil
salt, pepper to taste
juice of 1 lemon
pinch of cumin
1/2 cup cream
rounded 3/4 cup Cantal cheese or other
aged white cow’s milk cheese, grated
béchamel sauce (see page 160)
plain crépes (see recipe page 186)

Cook the chicken breasts in 2 cups water with the hyssop. When
cooked, drain, remove skin and bones; slice. Sauté the onions and
mushrooms in a small amount of oil, add salt and pepper. Set aside.

While the chicken cooks, make the crépes and béchamel sauce
(you will need approximately 2 cups of sauce).

To the sliced cooked chicken add the onion-mushroom mixture,

cumin, lemon juice, cream, half of the cheese and enough of the
bechamel sauce to moisten. Fill the crépes with this mixture, roll
and place into an ovenproof dish. Cover filled crépes with the
remaining béchamel sauce, sprinkle with the remaining cheese.
Brown in a moderate oven for 15 minutes before serving.

Young chicken cooked in hyssop was recommended

SEN
if i
by Hildegard as a relief for sadness.
. 5

114

Meat & Poultry

BREADED SCALLOPS OF CHICKEN

3/4 cup fresh breadcrumbs

2 tbsps coriander
1/4 tsp ginger, grated
salt, pepper to taste
4 chicken scallops
2 to 3 tbsps honey
vegetable or olive oil
fresh lemon juice

Mix the breadcrumbs with the coriander, ginger, salt, and pepper.
Dip each scallop first into the honey, then into the seasoned crumbs.
Cook each of the breaded scallops in hot oil for 3 to 4 minutes on
each side, in a covered frying pan. Keep warm. Squeeze a bit of
fresh lemon juice over the cooked scallops before serving.

A scallop or scallopini is a thin, flattened piece of

AN meat such as veal or breast of chicken. Scallops are
usually cut across the grain of the meat.

115

Meat & Poultry

 VEAE SGAELOPS

4 veal scallops
salt, pepper to taste
2 tbsps vegetable or olive oil
4 ozs blue cheese, crumbled
1/2 cup heavy cream
pinch each of cumin and galingale

Brown the scallops in oil in a frying pan. In a separate bowl, com-

bine the cream, cheese, and seasonings. When the scallops are
browned, remove from the frying pan and place in a single layer
in an ovenproof dish. Cover with the cheese and cream mixture.
Heat in a moderate oven (350° F) for 10 minutes.

VEAL MEDALLIONS

6 veal medallions (sliced filet of veal)

2 tbsps oil
3 tbsps butter
salt
1 tbsp Port wine
1 tbsp sherry vinegar
1 tbsp strong mustard
4 tbsps heavy cream
pinch of ground ginger or galingale
12 freeze-dried green peppercorns, cracked

Heat a little oil and butter in a frying pan and brown the veal medal-
lions for about 4 minutes on each side. Add the salt. Remove from
the pan and keep warm. Drain the pan and deglaze with the vinegar
and wine and reduce to half its volume. Add the mustard, which
116 has been thinned with a little vinegar, the cream and the galingal
e.
Reduce again, stirring constantly. Add the cracked peppercorns.
Pour sauce over the reserved warm medallions just before serving.

Meat & Poultry

CORNISH GAME HENS
WITH APPLES AND RAISINS

1 1/2 cups large raisins

1 1/2 cups Port wine
4 Cornish game hens
1 (8 ozs) package cream cheese
salt, pepper to taste
4 apples, peeled and cored
rose hip or blackberry jam

Soak the raisins in the Port wine until plump, drain, reserving wine.
Combine the cream cheese and 1/2 cup of the soaked raisins. Stuff
the fowl with this mixture. Fill the cored apples with the jam and
remaining raisins; set aside. Lightly oil the exterior of the fowl, and
sprinkle with salt and pepper. Place in a large roaster and bake in
a hot (400° F) oven. After 15 minutes, remove roaster and place
the stuffed apples around the game hens. Add the reserved Port.
Return to the oven and bake at 350° F for about 30 minutes, or until
done, basting occasionally with the pan juices.

117

Meat & Poultry

 SPRING STEW

3 pounds mutton or lamb

1 onion, studded with whole cloves
2 1/2 cups carrots, sliced
1 cup turnips, peeled and chopped
2 1/2 cups zucchini, julienned
1 cup canned navy beans (or any other legume type)
1 bouquet garni
1 branch of hyssop
pinch of wild thyme
1 stalk of celery, chopped
salt, pepper to taste
cooked spelt berries (whole grains) or rice

Place the mutton into a large pot and cover with 16 cups of water.
Cook at a rolling boil for 90 minutes, skimming off the fat. Add
the beans, vegetables, and seasonings. Simmer for another 45
minutes, watching that the stew does not come to a full boil. Serve
the mutton on a bed of cooked spelt berries (or rice), garnish with
the cooked vegetables. You may also season the broth with a little
wine, if desired. Serves 6.

118

Meat & Poultry

ALMOND CHICKEN

1 whole chicken
1/2 lb ground veal
3/4 cup powdered or ground almonds
3/4 cup raisins
1/2 tsp each of powdered galingale and saffron
1 egg
salt, pepper to taste
1 onion, finely chopped
2 tbsps oil
1 cup cognac
1 cup finely chopped almonds

Mix the ground veal with the powdered almonds, half the raisins,
galingale, saffron, egg, some salt and pepper. Stuff the chicken
with this veal mixture.

In a deep, heavy pan, sauté the onion in a little oil and brown the
chicken on all sides. Sprinkle with salt and pepper. Flambe the
browned chicken with the cognac. Simmer for 45 minutes. At
the end of the cooking time, add the chopped almonds and the
remainder of the raisins. Simmer for another 15 minutes. Serves 6.

hig

Meat & Poultry

 ROSEMARY CHICKEN

1 whole chicken
rosemary-flavored oil
1 cup fresh breadcrumbs, soaked in a little milk
pinch of powdered galingale or ginger
salt, pepper to taste
chicken liver
1 egg yolk
bay leaf, ground
rosemary
1 tbsp butter
1 branch fresh hyssop

Steep the chicken in 4 cups of rosemary-flavored oil.

Prepare the stuffing as follows: mix the soaked breadcrumbs with

the galingale, salt, and pepper; mash the chicken liver with the egg
yolk, bay leaf, and some rosemary. Mix this all together and knead
in the butter and hyssop.

Drain the chicken, reserving some of the perfumed oil. Stuff the
chicken with the liver-bread mixture and drizzle with oil. (Be sure
to discard the remaining oil as it is not safe to reuse.) Bake for 1
hour in a 350° F oven. Serves 6.

‘e Rosemary is a member of the mint family and its

BEA eveen needlelike leaves have a slightly bitter taste
with a piney aroma. Rosemary takes well to robust, roasted
foods. A sprig of rosemary under the bed was reputed to
banish evil dreams.

120

of
Meat & Poultry
SLEW EDC HICK EN

1 chicken, cut into pieces

2 onions, finely chopped
oil
oat or spelt flakes
2 cups white wine
bouquet garni
salt, pepper to taste
2 carrots, sliced
2 onions, cut into eighths
1/2 tsp galingale powder

Sauté the chopped onions and chicken pieces until browned in a

little oil in a deep, heavy casserole. Sprinkle with the cereal flakes,
add the white wine, bouquet garni, salt, pepper, carrots, and pieces
of onion. Cook, covered for | hour. Just before the end of the cook-
ing time, add the galingale. Serves 6.

121

Meat & Poultry

 SAUTEED VENISON

1 venison loin roast

1 onion, finely chopped
2 tbsps oil
spelt flour
2 cups good red wine
bouquet garni
1 stalk of celery, chopped
2 whole cloves
salt, pepper to taste
pinch each of wild thyme, crushed juniper berries, basil

In a deep, heavy casserole, brown the onion and venison loin in a

little oil. Sprinkle with a small amount of spelt flour, add the wine,
and the remaining ingredients. Simmer, covered, for 30 minutes,
or until done. Serves 6.

eS Hildegard declares that the flesh of the deer is good

eo!
af i
we for both healthy and sick people since the deer is
aA

gentle and of a healthy and clean nature.

122

Meat & Poultry

“That's a fine kettle offish” may be a saying that hear-
kens back to the importance offish in the monastic
diet of Hildegard’s day. In her catalog offoods and
their qualities, she lists the familiar perch and trout
(for which recipes are included in this section), as well
as whale, herring, cod, crawfish, salmon, and pike.
St, Hildegard of Bingen was very specific about “ac-
ceptable fish.” Healthy fish included grayling, trout, bass,
cod, pike, wels catfish, and pike perch. “Kitchen Poisons”
included eel, crabs, tench, and plaice.
COURT-BOUILLON
(Stock)

4 cups water
2 cups white wine
1 medium onion, chopped into large chunks
1 carrot, sliced
1 stalk of celery
1 bouquet garni
10 peppercorns
salt to taste

Bring the water, wine, carrot, celery, onion, salt, pepper, and bou-
quet garni to a boil. Continue simmering until the vegetables are
fully cooked.

You may use this court-bouillon alone as a clear soup, as a base for
another soup, or as the cooking liquid for fish. In the latter case,
you will require about 8 cups for each | 1/2 pounds of fish.

125

Fish
 PERCH WITH BAY LEAVES

2 medium-sized perch, cleaned and rinsed well

bay leaves
olive oil
juice of 2 lemons
fines herbes (see note below)
salt, pepper to taste

Ensure you clean the fish well as any traces of the entrails may
cause an adverse reaction. Make a bed of bay leaves in the upper
part of a steamer and lay the perch on it. Season with the salt and
pepper. Steam the fish for 10 minutes.

Prepare a sauce as follows: add the lemon juice to the fines herbes,
add olive oil to blend. Then add salt and pepper. Serve over the
cooked perch. Serves 4.

Note: In this case, the fines herbes are composed of the following
combination—l1 tbsp each of parsley, chervil, and tarragon, all
finely chopped together.

Perch is more hot than cold, says Hildegard. “It

Y likes the day, dwells freely in the sunshine, and
lives happily in clear waters. Its flesh is sound and good
for healthy and sick people to eat.”

126

Fish
PIEET OF PERCH WITH BLUE CHEESE

1 lb zucchini, coarsely grated

2 tbsps butter or oil
1 tbsp heavy cream
pinch each of galingale and cumin
salt, pepper to taste
1 cup blue cheese, crumbled
4 perch filets
parchment paper or aluminum foil

Quickly blanch the grated zucchini in boiling, salted water. Im-

mediately plunge into ice water and drain well on absorbent towels.
Brown the drained zucchini in a small amount of butter or oil.
Add the cream, seasonings, salt, and pepper. Let simmer for a few
minutes, then add the crumbled blue cheese. Place each perch filet
onto a buttered sheet of parchment paper (or aluminum foil), and
cover with some of the sauce. Close each packet (papillote) tightly
and place on a baking sheet. Bake the packets in a hot oven (425°
F) for 15 minutes. Serve with remaining sauce. Serves 4.
 MONKFISH, AMERICAN STYLE

4 monkfish fillets
spelt flour
2 tbsps oil
1/2 cup cognac
6 green onions
parsley
1 clove garlic
1 can tomato soup
1 cup white wine
2 cups court-bouillon with the cooked vegetables removed
2 tsps sugar
1 tsp anisette liqueur (Pastis or Ricard)
1 branch thyme
salt, cayenne pepper
cooked spelt

Dredge the monkfish in a little flour and brown on all sides in 1

tbsp oil. Flambé with a small amount of cognac. Keep warm. In
the meantime, finely mince the green onions, parsley, and garlic
together in a food processor or blender. Brown this mixture in |
tbsp oil. Add the white wine, clear bouillon, tomato soup, sugar,
liqueur, and seasonings. Cook and reduce this sauce for 15 minutes.
Place the monkfish into the sauce and simmer for 10 to 15 minutes,
or until done. Serve over cooked spelt. Serves 4.

Cask
go9 Monkfish fillets are white meat usually taken from
REA the tail of this ocean fish. It has the firmness and
texture of lobster.

128

Fish
TROUT AMANDINE

4 trout, well cleaned

1/4 to 1/2 spelt flour
2 to 4 tbsps butter
1/2 cup heavy cream
1 tbsp Calvados or other fruit brandy
pinch of galingale
1/4 cup almonds, toasted
1 sliced lemon
salt, pepper to taste

Dust the trout lightly with spelt flour and brown in a small amount
of butter. Flambé with the Calvados. Remove from pan and keep
warm. Deglaze the pan with enough heavy cream to make sufficient
sauce, add the galingale, salt, and pepper, simmer to allow spice
to mellow. When serving, pour the sauce over the trout, sprinkle
with the toasted almonds and decorate with lemon slices. Serves 4.

TROUT IN WHITE WINE

4 trout, well cleaned

1/4 to 1/2 cup spelt flour
2 to 4 tbsps butter
salt, pepper to taste
1 cup dry white wine
4 tbsps heavy cream
pinch each of saffron and galingale
1/2 cup of mixed parsley and chives (fines herbes) for garnish

Coat each trout with flour and cook in a small amount of butter for
5 minutes on each side. Season with salt and pepper. Remove from
pan and place in a warm oven to finishing cooking. Deglaze the 129
pan with white wine. Thicken wine with the cream. Season with
saffron and galingale. Serve this sauce over the trout and garnish
with the fines herbes. Serves 4.
Fish
 TROUT IN PAPILLOTE

4 trout, well cleaned

pinch of galingale
salt, pepper to taste
juice of 1lemon
4 mint leaves

Season the interior of each trout with a pinch of galingale, salt, and
pepper. Place each ina piece of aluminum foil, topping with a little
lemon juice and a mint leaf. Close each papillote, or pouch, and
place on a baking sheet. Bake in a hot (400° F) oven for 10 minutes.

Variation: You may substitute tarragon leaves for the mint. In this
case, place the tarragon on the inside of the trout. Serves 4.

En papillote is French for wrapping or sealing food

KEM in parchment paper or aluminum foil in order to
seal in the aroma and flavor during the cooking process.

130

Fish
 of
EGGS aND
EGG DiSHeS

Chaucer's poor widow in The Canterbury Tales (ap-

propriately enough, The Nun’s Priest’s Tale!) had a
diet of milk, brown bread, broiled bacon, and “some-
times an egg or two.” So eggs, of course, were part
of the medieval fare of both rich and poor. Egg yolks
were sometimes mixed with wine and gently heated
to make caudles, which were hearty drinks served at
breakfast or before bed.
Hildegard’s recommended egg diet included only
eggs from domesticated hens—and then only in mod-
eration. She declared eggs roasted on a
fire healthier
than eggs cooked in water in the shells. However Hil-
degard felt about eggs, this section contains a sample
of intriguing egg dishes.
Some 800 years ago J. Hildegard of Bingen wrote
about spelt and eggs: “The spelt is the best of grains.
It is rich and nourishing and milder than other grains. It
produces a strong body and and healthy blood to those
who eat it and it makes the spirit of man light and cheer-
ful. If someone is ill boil some spelt, mix it with egg, and
this will heal him like a fine ointment.”
SPELT CAKE WITH CORIANDER

3/4 cup spelt flour

3 eggs
1 cup milk
1 bunch coriander leaves, finely chopped
pinch each of salt and pepper

Place the flour in a bowl, make a well in the center, and add the
eggs, one at a time. Add the milk and beat until smooth. Add the
seasonings. Pour the batter into a lightly buttered frying pan and,
while gently stirring, cook until brown on one side. Flip with a
spatula and cook the other side until browned. Serve hot. Serves 2.

Coriander is a green herb that resembles parsley

Y but has a tangy, more pungent taste. It is often used
in Mexican cooking.

POACHED EGGS

4 cups water
2 tbsps vinegar
2 tbsps coarse salt
4 eggs
2 cups béchamel sauce (see page 160), seasoned with a pinch
each of cumin, fenugreek, and cloves and a few cracked
coriander and fennel seeds
4 pieces French bread, sliced and toasted

Bring the water, salt, and vinegar to a boil. Reduce heat so that the
water is just simmering, not boiling. Crack the eggs and add, one
at a time, to the water. Cook for 2 to 3 minutes. Drain the cooked
eggs on absorbent paper. Trim off excess white, place each on a 133
piece of toast, and then onto a baking sheet. Cover with the seasoned ="ag
béchamel sauce and put into a moderate (350° F) oven for a few
minutes before serving. Serves 2. K

Eggs
 NEVI LE OMELETTE

1 cup tender, young nettle sprouts

butter
8 eggs
1 tsp galingale
salt, pepper to taste

In one frying pan, soften the nettle sprouts in a little butter. In a

bowl, beat the eggs, add the seasonings, and the softened nettles.
Melt 2 to 3 tbsps butter in large non-stick frying pan, pour in the
egg mixture and cook gently, pushing the sides of the omelette in
toward the center as they begin to cook. This way the liquid egg
from the center flows to the edges and cooks. When the eggs are
cooked, yet still moist, fold one half of the omelette over and quickly
place it on a plate. Serves 4.

134

Eggs
 a
VeGeTaBLeS

Plants used as vegetables in Hildegard’s cookery

make up a plenteous cornucopia: cabbage, parsnips,
radishes, leeks, beans, lentils, turnips, peas, onions,
beets, mushrooms, squash, celery, fennel, and chest-
nuts. Here is a sample of healthy vegetable dishes in
the Hildegard style.
oe Hildegard 's recommended vegetables include
beans of all types, fennel, celery, corn-on-the-cob, chick-
peas, pumpkin, watercress, red beets, lettuce (only with
dressing; strengthens the brain and provides good diges-
tion), onions (Cooked), broccoli, and, of course, chestnuts
(fills empty brain, strengthens heart, liver, and stomach).
OLIVE CHESTNUT LOAF

1 1/2 cups spelt flour, sifted

2 tsps baking powder
pinch of salt
4 eggs
2/3 cup milk
1/3 cup oil
pinch of cumin
salt, pepper to taste
3/4 cup pitted green olives
1 1/4 cups Gruyéere cheese, grated
3/4 cup chestnuts, peeled and chopped into large chunks
fresh tomato salsa (optional)

Preheat the oven to moderate (350° F). Combine the flour, bak-
ing powder, and salt, add the eggs, one at a time, beating with a
wooden spoon. Continue mixing, add the oil and milk. Beat until
the dough is thick and smooth. Add the cumin and salt and pepper
to taste. Drain the olives and rinse under cold water, drain again.
Carefully fold the olives, cheese, and chestnuts into the dough.
Fill a buttered loaf pan no more than two-thirds full. Bake for |
hour. When baked, immediately remove from pan and let cool on
a rack. Slice and garnish when cool. Serve with fresh tomato salsa,
if desired. Serves 6.

BRAISED CHESTNUTS

1 lb chestnuts, peeled and cored

1 tbsp butter
pinch of celery salt
salt, pepper to taste
[SZ
Sauté the chestnuts in the butter. Add a small amount of water and
simmer, covered, for 90 minutes, adding small amounts of water
only as necessary. Add seasonings. May be served with a roasted
chicken. Vegetables
 BRAISED CARROTS

1 onion, diced into large chunks

2 tbsps oil
1 Ib carrots, thinly sliced
1 bouquet garni
pinch of either nutmeg or cloves (whatever you prefer)
salt, pepper to taste
1 tbsp brown sugar
1/2 cup white wine
sprig of hyssop (optional)

Sauté the onions in the oil until transparent, then add the carrots,
seasonings, and sugar. Simmer for a few minutes, then add the
wine and hyssop. Cover and simmer until vegetables are cooked.
Serves 5.

MIXED VEGETABLES

2 cups new carrots, diced

1 cup turnips, diced
1 cup green beans, diced
2 cups fresh green peas
2 hyssop leaves
1 bouquet garni
wild thyme, salt, and pepper to taste

Bring enough salted water to cover, the bouquet garni, and sea-
sonings to a boil. Add the carrots and turnips, cook for 5 minutes,
then add the beans and peas. Watch carefully, adding more water
if necessary and cooking only until just done. Drain and serve
immediately. Serves 6.
138

Vegetables
GRILLED ZUCCHINI

3 Ibs zucchini
coarse salt
olive oil
3 cloves of garlic, finely chopped
7 stalks of fresh mint
1 stem of parsley
juice of 1 lemon
pinch of powdered galingale or ginger
pepper
Wash, but do not peel zucchini. Cut into long strips, 1 inch thick.
Sprinkle strips with coarse salt and let drain for 30 minutes. Sponge
dry. Oil the zucchini well on both sides and cook on the barbecue
grill for 2 to 3 minutes per side. In the meantime, combine the gar-
lic, mint, and parsley. Place the grilled zucchini strips in a single
layer in an ovenproof dish and spread the garlic mixture over them.
Sprinkle with the lemon juice and an equal amount of olive oil,
as well as the galingale and pepper. Warm in the oven. Serves 4.

139

Vegetables
 ZUCCHINE Wil Sree

4 zucchini, peeled and cubed

1 onion, minced
2 tbsps oil
1/2 cup cooked spelt berries (whole grains)
7 tbsps butter
pinch of galingale
1 tsp saffron
1 2/3 cups chicken stock
white wine
rounded 3/4 cup Gruyére or Parmesan cheese, grated
pinch of cumin
salt, pepper to taste

Sauté the onion and zucchini in a little oil. Put aside. Brown the
cooked spelt berries in the butter; add the onions and zucchini as
well as the galingale and saffron. Add enough chicken stock to
cover and cook for | hour at low heat. Check often, adding wine as
necessary to keep the mixture moistened. At the end of the cook-
ing time, there should be little or no liquid left. Sprinkle cooked
mixture with the grated cheese, cumin, salt, and pepper. Serves 5.

140

Vegetables
CREPES STUFFED WITH
SWISS CHARD
3 Ibs Swiss chard leaves, washed and deveined
3 tbsps oil
1 1/2 cups blue cheese or more if needed
pinch of galingale
salt, pepper to taste
2 cups béchamel sauce (see page 170)
cumin
15 crépes (see page 196)

Cook the Swiss chard leaves in boiling water for about 10 minutes,
drain, and reserve some of the cooking liquid. Brown drained leaves
in the oil; add the cheese (which has been melted in a little of the
cooking liquid from the Swiss chard), galingale, salt, and pepper.
Fill the crépes with this mixture, roll and place in an ovenproof
dish. Cover with the béchamel sauce and a sprinkle of cumin. Place
in a moderate oven (350° F) until fully warmed. Serves 7.

FENNEL IN COCONUT MILK

6 fennel bulbs, trimmed and cut in half

2 tbsps oil
2 cups coconut milk, canned or fresh
1 tsp freshly grated ginger
juice of 1lemon
1/2 tsp coriander
salt, pepper to taste
chopped parsley for garnish
6 cups cooked spelt berries (whole grains)

In an deep casserole dish, lightly brown the fennel in the oil. Add 141
the coconut milk, salt, pepper, ginger, coriander, and lemon juice.
Cook at low heat for 30 minutes. When serving, garnish with
parsley. Serve with cooked spelt grains. Serves 6.
Vegetables
 FENNEL IN WHITE WINE

1 onion, chopped
oil
spelt flour
white wine
4 fennel bulbs, trimmed and halved
juice of 1lemon
1 tsp each of coriander, galingale, anise, and cumin
salt, pepper to taste
1/2 cup Gruyére cheese, grated

Brown onions in oil and set aside. In the pan, combine spelt flour
and white wine. Add the browned onions, fennel bulbs, seasonings,
and lemon juice. Cook over a low heat for 30 minutes. If needed,
add a little water during cooking. Remove mixture from pan and
place in an ovenproof dish. Sprinkle with the grated cheese and
brown in a hot (400° F) oven for 15 minutes. Serves 4.

SPRING BEANS

1 large onion, minced

oil
2 Ibs fresh navy beans, shelled
thyme, bay leaves, parsley, fennel
salt, pepper to taste
2 cups water, or as needed
2 tbsps spelt flour
1 tbsp vinegar

Brown the onion in a little oil. Add the beans and seasonings (in
quantities to suit your own personal taste). Add a little water,
142 cover, and cook at low heat for 45 minutes, checking often, adding
water as necessary. When the beans are cooked, add the flour and
vinegar. Cook uncovered until beans are thickened, if necessary.
Serve very hot. Serves 6.
Vegetables
NETTLE FLAN

3 eggs
2 cups milk
2 cups nettles, chopped
1 tsp agar
salt
1 tsp dill
fresh parsley for garnish

Beat the eggs with the milk. Add the nettles, agar, dill, and salt.
Bake in a slow oven in a flan dish, placed in a bain-marie, for 45
minutes. Garnish with fresh parsley. Serves 3.

A : Agar is a gelatin-like substance derived from cer-

ae

= SD tain types of seaweed. It is used like gelatin in food

‘A

preparation and is especially useful since it has no taste.

ARTICHOKE CUPS

4 artichokes
1 cup béchamel sauce (see page 160)
1 tbsp heavy cream
3/4 cup Cantal or other aged white cheese, grated
nutmeg, salt, pepper, galingale to taste
1/2 cup cooked fresh green peas

Cook the artichokes in salted water until the bottom can be pierced
with a fork. Remove the leaves. Scrape out the choke in the center
(the furry part in the heart of the artichoke). Keep the hollowed
artichoke bottoms, set aside.

In a separate bowl, add the heavy cream to the bechamel sauce,

143
as well as the cheese and seasonings. Fill the reserved artichoke
cups with the peas, covering with the sauce mixture. Place in an :
ovenproof dish and bake in a moderate (350° F) oven for 15 min-
utes. Serves 4.
Vegetables
 HERB CAKE

2 cups milk
1 1/2 cups spelt flour
5 eggs
1 onion, minced
1 cup nettles, minced
parsley, finely chopped
1/2 cup basil leaves, chopped
1/2 tsp galingale
pepper

Mix the flour and milk. Add the eggs, one at a time, beating well.
Add the onion, nettles, and seasonings. Pour into a greased cake
pan and bake at 350° F for 1 hour, or until done (when tested with
a toothpick in the center, it comes out clean). Remove from pan.
Serves 6.

NETTLE CAKE

3 cups nettles
2 tbsps butter
6 eggs, beaten
1/2 tsp each of galingale and cinnamon
pinch each of curry and nutmeg
1 cup nuts, chopped
salt, pepper to taste
2 cups béchamel sauce (see page 160)

Cook the nettles in a frying pan with a little butter until softened,
set aside to cool. Ina bowl, add the eggs, seasonings, and nuts to the
bechamel sauce. Combine with the nettles and pour into a cake pan.
144 Bake in a bain-marie in a moderate (350° F) oven for 45 minutes.

Vegetables
MILD CURRY

4 rounded tbsps cinnamon

4 rounded tbsps cloves
4 rounded tbsps cumin seeds
4 rounded tbsps cardamom seeds

Grind all the spices together. Store in an airtight container. You

may use this mixture to season any curry dish. (See other curry
recipes on pages 163-164.)

ARNAUD'S FENNEL AU GRATIN

6 fennel bulbs
2 cups béchamel sauce (see page 170)
1/2 tsp cumin
1 tsp galingale
pinch of freshly ground nutmeg
salt, pepper to taste
3/4 cup Cantal or other aged white cheese, grated

Steam the peeled fennel bulbs for 20 minutes. In a separate bowl,

add the seasonings to the béchamel sauce. Place the steamed fennel
in an ovenproof dish and cover with the seasoned sauce. Sprinkle
with grated cheese. Bake in a moderate (350° F) oven for 20 min-
utes. Serves 6.

145

Vegetables
 THOUSAND VEGETABLE CAKE

4 red peppers
3 fennel bulbs
3 stalks of celery
1 zucchini
1 cucumber
1 large onion
2 tbsps oil
1/2 cup butter
3 eggs
zest of 1 lemon
2 tsps baking powder
1 3/4 cups spelt flour
2 tbsps heavy cream
1/2 cup “Wine for the Heart” (see page 60)
1/2 tsp each of nutmeg, anise, cumin, galingale (optional)
1/2 tsp salt
pepper to taste

Dice all vegetables and sauté them in a small amount of oil until
just cooked but still crisp. Set aside.

In the meantime, make the batter as follows: soften the butter; add
the eggs, one at a time, beating after each addition, add the lemon
zest, baking powder, and flour. Mix until smooth. Add the cream,
wine, and seasonings, blending well.

Place the cooked vegetables into a cake pan of your choice, pour
the batter over the vegetables. Bake in a hot (400° F) oven for 45
minutes. Serves 6.

146

Vegetables
SWISS CHARD LOAF

1 1/2 cups (or more if you wish) Swiss chard leaves,

cleaned and trimmed
2 cups spelt flour
pinch of galingale and chopped fresh parsley
salt, pepper to taste
2 cups milk
3 eggs
1/2 cup oil

Cook the Swiss chard in boiling, salted water for 10 minutes. Drain
and chop very fine.

In the meantime, make the batter: mix the spelt flour and season-
ings; add the milk, eggs, and oil, beat until smooth.

Add the Swiss chard to the batter. Pour mixture into a buttered loaf
pan and bake for 45 minutes in a moderate (350° F) oven. Serves 4.

GREEN PEAS AND BEANS

1 Ib new small onions

2 tbsps oil
2 Ibs fresh green peas, shelled
2 Ibs fresh navy (or any other legume type) beans
1/2 cup water
2 tbsps butter
salt, pepper to taste
fresh mint leaves for garnish

Sauté the onions in the oil; add the peas and beans. Add the water,
salt, and pepper. Cook for 20 minutes at low heat. Drain and serve
with a little butter; garnish with the fresh mint. Serves 6. 147

Vegetables
 FRENCH PIPERADE
(Vegetable Omelette Stuffed With Spelt)

2 cups spelt berries (whole grains) which have been

soaked for 24 hours
2 tbsps oil
2 tomatoes, peeled and thinly sliced
1 green pepper, chopped
2 onions, minced
1 tbsp each of chives, tarragon, and parsley
salt, pepper to taste
6 eggs
1 tbsp butter
1/4 cup Parmesan cheese, grated

Drain the soaked spelt and sauté in half of the oil. Set aside.

Sauté the vegetables and seasonings in the remainder of the oil

until just cooked but still crisp. Set aside.

Beat the eggs. Add half to the vegetable mixture, along with 1/2
of the Parmesan cheese.

In a separate large frying pan, melt the butter and pour in the
remainder of the eggs. Cook as an omelette. When the eggs begin
to coagulate, add the egg-vegetable mixture and continue cooking
at low heat. When cooked, place the cooked spelt on 1/2 of the
omelette, fold the other half over the spelt. Sprinkle with 1/2 of the
Parmesan cheese. Serve hot. Serves 6.

148

Vegetables
CHICKPEAS WITH VEGETABLES

2 Ibs chickpeas, which have been soaked overnight

bouquet garni
sprig of hyssop
1 onion, minced
2 carrots, chopped
2 1/2 cups green beans, sliced
1 fennel bulb, minced
1 zucchini, chopped
1 tsp each of cumin and wild thyme
salt, pepper to taste
1 tsp galingale
dash of vinegar
1 egg yolk, beaten

Drain the soaked chickpeas. Add enough water to cover the beans.
Add the hyssop and bouquet garni; cook for 3 hours, or until done.
Drain and set aside.

In the meantime, sauté the remaining vegetables, adding the cumin,

thyme, salt, and pepper. Simmer, covered, for 5 minutes (or until
just cooked but still crisp), adding liquid as required. Combine the
cooked chickpeas, galingale, and vinegar; add a little of this liquid
to the egg yolk. When thickened, return to mixture and simmer for
5 minutes. Serve very hot. Serves 6.

149

Vegetables
 SAUTEED VEGETABLES
2 medium carrots, thinly sliced
1 onion, minced
1 tbsp oil
2 cups green beans
1/2 fennel bulb, chopped
1/2 zucchini, julienned
hyssop (optional) or mint
salt, pepper to taste
1/4 tsp galingale

Sauté onion and carrots in a small amount of oil for about 5 minutes.
Add the green beans, fennel, zucchini, hyssop or mint, salt, and
pepper. Cook, covered at very low heat until done, but still crisp,
checking often. Add small amount of water if needed to moisten
during the cooking time (no more than 1/4 cup in total). When
serving, sprinkle with the galingale. Serves 4.

SPINACH QUICHE

2 eggs
1 cup milk
salt, pepper to taste
1 lb cooked spinach
1 baked pie shell
galingale
2 tbsps chopped nuts

Beat the eggs; add the milk, salt, and pepper, beat again. Put the
cooked spinach in the bottom of the baked pie shell, cover with
egg mixture. Bake in a hot (400° F) oven for about 35 minutes,
150 or until eggs are set. Serve warm with a garnish of chopped nuts
and galingale. If desired, the spinach may be replaced by cooked
nettles. Serves 6.

Vegetables
PUMPKIN QUICHE

3 cups pumpkin, peeled and cut into chunks

1 branch fresh thyme
1 bay leaf
pinch of salt
2 cups béchamel sauce (see page 160)
pinch of nutmeg
2 eggs, separated
juice of 1 lemon
1 tsp each of turmeric and cumin
1/2 tsp each of fenugreek and coriander
1/4 tsp freshly grated ginger
1 1/4 cups Gruyére cheese, grated
1 baked pie shell

Cook the pumpkin in boiling water with the thyme, bay leaf, and
salt for 30 to 40 minutes. Drain and purée in a food processor. Add
the béchamel sauce and nutmeg to the pumpkin purée. Add the
egg yolks, lemon juice, and remaining spices. When mixed well,
add the cheese.

In a separate bowl, beat the egg whites until they are stiff and care-
fully fold into the egg-pumpkin mixture. Pour into the baked pie
shell. Bake in a hot (400° F) oven for 35 minutes. Serves 6.

Est

Vegetables
 TUNISIAN RATATOUILLE

2 cups onions, chopped into small pieces

2 tbsps olive oil
fines herbes
salt, pepper to taste
2 cups tomatoes, peeled and cut into small pieces
2 cups apples, peeled and cut into small pieces
few drops of Tabasco sauce

Add the seasonings to the onions and sauté in half of the olive oil
over a low heat for about 5S minutes. Add the tomatoes and apples,
simmer for 1 hour. When mixture is cooked, add the remaining
olive oil and Tabasco sauce. Cook uncovered until all the juice has
evaporated. Serve very hot. Serves 6.

Note: Traditionalists may wish to add zucchini and eggplant (which

have been peeled, sliced, salted, and drained under a weighted plate
for | hour) and thinly sliced green peppers. Add these at the same
time as the tomatoes and apples.

CARROT TERRINE

10 medium carrots, chopped

zest and juice of 2 oranges
3 eggs
2/3 cup heavy cream
1 1/4 cups finely chopped nuts
1 tsp agar
1/2 tsp each of galingale and licorice powder
salt, pepper to taste

Cook the carrots in boiling water until tender. Drain and purée.
152
Add the remaining ingredients to the purée, mixing well. Pour into
a loaf pan and bake in a bain-marie (see page 211) for 1 hour ina
hot (400° F) oven. Serves 8.

Vegetables Serving suggestion: Serve this terrine with a cheese sauce.

FENNEL SOUFELE
3 fennel bulbs, trimmed and cut in half
1 onion, minced
oil
2 cups béchamel sauce (see page 160)
4 eggs, separated
3/4 cup Gruyére cheese, grated
1/2 tsp galingale
salt, pepper to taste

Cook the fennel bulbs in boiling, salted water for 20 minutes until
tender. Sauté the onion in a little oil, add the cooked fennel, and
mash with a fork. Add the béchamel sauce, egg yolks, cheese, and
seasonings; mixing well. Remove from heat.

In a bowl, beat the egg whites until stiff and carefully fold into the
vegetable mixture. Pour into an ovenproof dish and bake for 20
minutes in a moderate (350° F) oven. Serves 6.

153

Vegetables
 CHINESE SQUASH SOUFFLE
2 lbs Chinese squash (see note)
4 egg yolks
5 egg whites
1 1/4 cups Gruyéere cheese, grated
2 cups béchamel sauce (see page 170)
pinch of nutmeg
1 tsp cumin
salt, pepper to taste

Cook the squash in boiling, salted water; drain and purée. Add the
seasonings, egg yolks, cheese, and béchamel sauce to the purée;
set aside.

In a bowl, beat the egg whites until stiff and carefully fold into the
purée mixture. Pour mixture into individual ramekins and bake for
25 minutes in a moderate (350° F) oven. Serves 6.

Note: The Chinese squash used in this recipe is a type of winter

squash that tastes like chestnuts. If it is unavailable in your area,
you may easily substitute any winter squash of your choice.

154

Vegetables
 a
SauCeS, DiPS,
ViNaiGReTTeS,
aND Roux

The recipes here are for some of the basics: dips for
vegetables, instructions for preparing roux, sour
cream, and mayonnaise, dressings for salads, a won-
derful herb sauce for fish, and the all-useful bechamel
or white sauce.
aby Hildegard beiieved that many of the leaf vegetables
(lettuce, chard, etc.) should only be used with dressings.
Her standard dressing consisted of one tablespoon pure
wine vinegar, three tablespoons sunflower oil, and a bit
of brown sugar (to compensate for the sour taste). Goat’s
milk yogurt and lemon juice could also be used.
DIP FOR CRUDITES #1
(Raw Vegetables)

1 (8 ozs) package cream cheese

juice of 1 lemon, or more if needed
1 bunch finely chopped chives
pinch of galingale
salt, pepper to taste

Beat all ingredients together. Refrigerate.

DIP FOR CRUDITES #2

(Raw Vegetables)

1 (8 ozs) package cream cheese

juice of 1 lemon, or more if needed
1 tsp chopped chervil
1 tsp tarragon
1 tsp chopped chives
pinch of galingale
salt, pepper to taste

Mix all ingredients together well. Refrigerate. May also be served

with a vegetable terrine.

157

Sauces, Dips,
Vinaigrettes,
and Roux
 SAUCE FOR CUCUMBERS

1 tsp lemon juice or more if needed

1/2 tsp mustard
1/2 tsp brown sugar
3 tbsps cream cheese, softened
pinch each of galingale and dill
salt, pepper to taste

Mix all ingredients together well. Pour over thinly sliced cucum-
bers. Refrigerate and serve.

SOUR CREAM

1 container heavy cream

1 tsp brown sugar
1 tbsp vinegar
juice of 1 lemon
salt, pepper to taste

Warm the vinegar and dissolve the sugar in it. Add the lemon juice,
salt, pepper, and cream. Mix well. Refrigerate.

MAYONNAISE

1 egg yolk
1/2 tsp mustard
1/2 tsp lemon juice (optional)
salt, pepper, galingale to taste
1 cup oil
158 Beat the egg yolk until creamy. Add the seasonings, mustard, and
lemon juice, if desired. Add the oil, a drop at a time, beating well
after each addition. Add sufficient oil just until the eggs will absorb
no more. Make sure that the oil is well incorporated so that it won’t
Sauces, Dips,
separate. Refrigerate.
Vinaigrettes ?

and Roux
VINAIGRETTE #1

1 tbsp sherry or wine vinegar

1/2 tsp honey
1/2 tsp mustard
1/2 tsp geranium powder
3 tbsps olive oil
salt, pepper to taste

Mix all ingredients together in a jar. Shake well. Refrigerate.

VINAIGRETTE #2

1 tbsp ground almonds

1 tbsp sherry or wine vinegar
2 tbsps nut oil
pinch of galingale and dill
salt, pepper to taste

Mix ingredients together well. Refrigerate.

BASIC ROUX

2 tbsps butter
2 tbsps flour

Melt the butter in a frying pan without browning it (if you want a
brown roux: see note). Add the flour, mixing constantly until it has
emulsified. Cook gently for a few minutes. Roux is used to thicken
sauces and soups.

Note: If you want to make a brown roux, let the butter brown before 15
you add the flour. bee

Sauces, Dips,
Vinaigrettes,
and Roux
 GREEN SAUCE FOR FISH

1 cup of chopped mixed herbs: tarragon, parsley,

salad burnet, and watercress
4 hard-boiled egg yolks
3 to 4 tbsps olive oil, or more if needed
juice of 1 lemon
pinch of nutmeg
salt, pepper to taste

Blanch the herbs; drain and rinse in cold water, drain again. Put into
a mortar and pestle and mix well with the hard-boiled egg yolks
or use a food processor. If necessary, strain this through a sieve to
smooth out any lumps. To this herb mixture, add the olive oil, a
drop at a time, in the same manner as you do to make mayonnaise,
beating constantly. Add the lemon juice, nutmeg, salt, and pepper.
This sauce goes well with all fish dishes.

BASIC BECHAMEL SAUCE

11 cups milk
10 tbsps butter
10 tbsps flour
4 tbsps minced onion (optional)
sprig of thyme
1 bay leaf
pinch of nutmeg
salt, pepper to taste

Make a white roux with the butter and flour, set aside. Bring the
milk to a boil. Add the roux and seasonings, stirring constantly,
until desired thickness is reached. Simmer gently, making sure
160 not to burn the bottom of the pan. Strain through a cheesecloth.
Makes 11 cups.

Sauces, Dips,
Vinaigrettes,
and Roux
 of mC Yy

SPiCe
MixTuReS

The spice seasoning recipes here are generally for

curry dishes, but we also offer one inspired by the
herbs and spices recommended by Saint Hildegard
herself. These recipes are guidelines. You may vary
the proportions of the ingredients according to your
own personal preferences. Be creative!
JSé, Hildegarde’s Healthy Spices: water mint, mugwort,
Spanish chamomile root, nettles, watercress, burning
bush root, gentian root, fennel, psyllium, galangal root,
raw garlic, spearmint, cubeb, lavender, lovage, fruit of the
bay tree, saltbush, poppy, nutmeg, cumin, clove, parsley,
polemize, wild thyme, tansy, sage, yarrow, licorice root,
rue, hyssop, cinnamon.
SAINT HILDEGARD'S
SPICE MIXTURE

3 tbsps cumin seeds, toasted and ground

3 tbsps fennel seeds, toasted and ground
4 tbsps fenugreek seeds, slightly toasted and ground
1 tbsp nutmeg, ground
1 tbsp cinnamon, ground

Mix all spices together and store in an airtight container.

WEST INDIAN CURRY SEASONING

1 1/2 tbsps coriander seed

1 tbsp aniseed
1 tbsp cumin
1 tbsp fenugreek seeds
1 tbsp black pepper
1 tbsp chopped almonds
1 cinnamon stick
2 tbsps ground ginger
2 tbsps ground turmeric

Heat the spices in a dry frying pan on medium-low heat, stirring

constantly. Grind all spices together with the nuts in a food proces-
sor or mill. Store in an airtight container.

163

Spice Mixtures
 HOGGAR CURRY SEASONING

2 tsps black peppercorns

2 tsps whole cloves
1/2 tsp ground pepper
1/2 tsp ginger
4 tsps nutmeg
1 tsp cinnamon

Grind the peppercorns and cloves together. Add the remainder of

the spices. This particular curry seasoning is used by the Tuaregs
(a Bedouin tribe) in the preparation of gazelle stew (which is deli-
cious!). It can also be used to season lamb.

164

Spice Mixtures
 of
DeSSeRTS

Here is a wonderful array of desserts to suit many

tastes: the versatile cookie (crunchy almond wafers),
puddings (chilled chestnut pudding), fruit prepara-
My

tions (stewed medlars or figs), tasty cakes featuring

nuts, pears, or apples, pies (filled with quince or figs),
1 and that classic meringue and egg dish: “Floating
if Island,” or “Eggs on a Cloud With Caramel Sauce.”
 HILDEGARD'S COOKIES OF JOY

week September 16 is the traditional feast day of St. Hil-

RSA degard, when it is tradition to make St. Hildegard’s
Cookies of Joy (circa 1157). The original recipe has been
reconstructed from her treatise Physica.

3/4 cup butter

1 cup brown sugar
1 egg
1 tsp baking powder
1/4 tsp salt
1-1/2 cups flour (spelt flour is better)
1 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp ground cloves

Preheat oven to 350 degrees F.

Cream butter with brown sugar. Beat eggs into the mixture. Sift the
baking powder, salt, flour, cinnamon, nutmeg, and cloves together.
Add 1/2 of the dry mixture to the creamed ingredients and mix.
Add the remaining dry ingredients and mix thoroughly.

Grease and flour baking sheet.

Form walnut-sized balls of dough. Place on baking sheet and press

flat.

Bake for 12-15 minutes until edges of cookies are golden brown.

Cool and serve.

166

Desserts
CHESTNUT PUREE
1 Ib chestnuts, peeled and cooked
1/2 cup butter
1/2 cup brown sugar
pinch of licorice powder
1 tbsp Kirsch

Drain the hot, cooked chestnuts and pass through a fine sieve. Add
the butter and brown sugar, stirring until melted and the purée is
smooth. Add the licorice powder and Kirsch. Pour into a mold lined
with parchment paper and refrigerate for 5 to 6 hours.

Variation: You may also add 3 1/2 ozs of grated chocolate at the
same time as the butter and sugar. Stir until melted. Serves 8.

gaky Kirsch is a clear white fruit brandy made from wild

European cherries. Some of the cherry stones are
used in the distilling process and impart a characteristic
bitter almond flavor.

CHESTNUT CREPES
4 tbsps spelt flour
8 tbsps chestnut flour
2 cups milk
5 eggs
2 tbsps oil
1 tbsp brandy
pinch each of licorice powder and salt

Use same method as for regular crépes. (See page 186.) Makes 20
crépes.
167

for example, remote parts ofItaly, chestnut flour is used

to make various breads, cakes, and scones. Desserts
 SPICE LOAF

1/2 cup dark honey (buckwheat)

1 rounded tbsp sugar
2 cups spelt flour
1/2 cup hot water
2 tsps anise powder
1/2 tsp mixed spices (made up of equal amounts
of cinnamon, nutmeg, cloves, and allspice)
zest of 1 orange

In a pot, melt the honey and sugar in the hot water. Add the remain-
ing ingredients, a little at a time, mixing well. Pour into a buttered
loaf pan that has a cover (or cover tightly with foil). Bake in a slow
oven (325° F) for 90 minutes. Serves 6.

PRESH FIG PIE

1 lb fresh figs, peeled and cut into strips

1 baked pie shell
2 cups créme patissiére (see recipe on page 170)
cinnamon
honey

Season the créme patissiére with a bit of cinnamon. Pour into the
baked pie shell. Top with the fresh figs. Drizzle with honey. Bake
at 325° F for 5 minutes, then broil for 3 minutes.

168

Desserts
RAISIN RUM CAKE

1 1/4 cups brown sugar

1 cup butter
6 eggs
2 cups spelt flour
1 tsp baking powder
3/4 cup sultana raisins soaked in rum
1/2 to 1 cup candied fruit (optional)
zest of 1 lemon

Cream the butter and sugar together. Add the eggs, one at a time,
beating well after each addition. Mix the flour and baking powder
together and add to the egg-butter mixture. Fold in the zest and fruit.
Bake in a hot oven (450° F) for 45 minutes. When baked, remove
immediately from the cake pan and cool on a rack.

STEWED MEDLAR FRUIT

2 Ibs fresh, ripe medlar fruit, pitted

brown sugar
5 to 6 tbsps rum

Cook the fruit in boiling water for 15 minutes; drain and puree.
Return the purée to the cooking pot and reduce by one quarter. Add
equal amounts of brown sugar as purée and cook for 30 minutes,
stirring constantly. About 10 minutes before the end of the cook-
ing time, add the rum. This purée can be eaten as is or used as a
base for an apple pie.

when Pliny referred to three sorts of medlars. 169

Desserts
 CREME PATISSIERE
(Pastry Cream Filling)

2 cups whole milk

1/3 cup brown sugar
1/2 cup spelt flour
3 egg yolks
1 tsp vanilla

Combine egg yolks with the flour, vanilla, and a little milk to
moisten. Bring the remaining milk and brown sugar to a boil. While
whisking constantly, carefully pour the boiling mixture over the
egg-yolk mixture. Return mixture to low heat and cook, stirring
constantly, until it thickens. Do not let it come to a boil. When the
mixture coats the back of a wooden spoon, it is done. Refrigerate,
covered with a piece of plastic wrap placed directly on the surface
to prevent the formation of a skin. This cream may be used as a
cake filling, for éclairs, cream puffs, and so on.

Note: If the mixture does boil, remove it from the heat and beat
with a mixer until smooth.

For orange-flavored pastry cream, infuse the zest

KES of an orange in the milk. For coffee-flavored pastry
cream, add strong coffee to taste just before use, omitting
the vanilla.

170

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Desserts
‘THREE-GINGER COOKIES

3/4 cup butter

1 cup brown sugar
1/4 cup molasses
1 egg
2 cups spelt flour
1 tsp baking soda
1 tbsp ground ginger
1/2 tsp salt
1 tbsp chopped fresh ginger
1/2 cup finely chopped crystallized ginger

Cream together butter and sugar. Beat in molasses and egg. Sift
together flour, baking soda, ground ginger, and salt; add to the but-
ter mixture. Add the fresh ginger and crystallized ginger, stirring
well. Refrigerate, covered, for 2 hours or overnight. Preheat oven
to 350° F. Drop 1-inch balls of dough onto greased cookie sheets
and bake for about 10 minutes.

171

Desserts
 ALMOND CRUNCHIES
(Cookies)

4 eggs
3/4 cup butter, melted
2 cups spelt flour
1 cup brown sugar
2 tsps baking powder
pinch of salt
2 cups almonds, chopped and toasted

Beat the eggs well. Add the melted butter, dry ingredients, and
almonds. The mixture should hold together but not be sticky. Roll
out onto a floured surface to a thickness of 1/2 inch. Cut into de-
sired shapes. Place on a baking sheet, leaving space between the
cookies as they will rise. Bake in a hot oven (400—450° F) until
lightly browned.

ALMOND COOKIES

1 1/4 cups finely ground almonds

3/4 cup spelt flour
2/3 cup brown sugar
1 egg

Mix all ingredients together until you have a smooth dough. Roll
out onto a floured surface to a thickness of about | inch. Cut into
desired shapes. Place on a baking sheet and bake in a moderate
oven (350° F) until lightly browned.

172

Desserts
NO-BAKE CHOCOLATE
CHESTNUT BALLS

1 Ib chestnuts, cooked, puréed, and cooled

3 tbsps brown sugar
2 tbsps butter
1 tsp vanilla extract
4 ozs chocolate, melted
cocoa powder

Add the butter, sugar, and vanilla to the chestnut purée. Form into
small balls and dip into the melted chocolate. Roll in the cocoa
powder. Refrigerate.

LAVENDER-ALMOND SWEETMEATS

7 ozs almond paste, canned

1/4 cup lavender flowers, crushed
1/4 cup ground almonds
1/2 tsp zest of orange, grated
finely granulated sugar

Combine almond paste and lavender flowers in a small bowl. Mix

well and form into 3/4-inch balls. In a separate dish, combine
ground almonds and orange zest. Roll each ball in the almond
mixture, and then in the granulated sugar. Refrigerate.

173

Desserts
 STEWED: FIGS IN WINE

1 lb dried figs
2 cups “Wine for the Heart” (see page 60)
1/2 tsp each cinnamon and licorice powder

Soak the dried figs in the wine overnight. Cook mixture until the
figs are tender. Remove from heat and add the spices. Refrigerate.
Serves 6.

CRULERD CHES INUIT PUDDING

2 Ibs chestnuts, peeled

milk
3/4 cup brown sugar
9 tbsps butter
1/2 cup brandy
1 1/2 cups caramel sauce (optional)

Cook the chestnuts in milk to cover for 45 minutes. Drain and

discard the milk. Purée the chestnuts. Add the sugar and butter to
the purée, as well as the brandy and caramel sauce (optional). Mix
well. Refrigerate overnight. Serves 6.

For the caramel sauce: Combine 1/2 pound caramels with 1 cup
evaporated milk in the top of a double boiler. Stir over hot water
until melted.

174

Desserts
CHESTNUT FLAN

1 1/2 cups chestnuts, peeled, cooked, and mashed

1 cup brown sugar
4 eggs
2 cups whole milk
dash of Kirsch brandy

Mix the mashed chestnuts with the eggs and milk. Add the brown
sugar and Kirsch. Pour into a caramelized flan pan (or a pie shell).
Bake in a moderate oven (325—400° F) for 30 to 40 minutes.
Serves 6.

3 To make the caramel: Place 6 tbsps sugar ina small

KEAN heavy saucepan over medium heat. It will gradually
dissolve, and as it does, swirl it around in the pan. When
it is a pale caramel color, after 4 to 5 minutes, quickly
pour it into the flan pan or mold, swirling so the caramel
completely covers the bottom. Use a pastry brush to coat
the sides of the pan with the caramel.

HOMEMADE CREAM CHEESE

2 cups tepid milk

1 tsp rennet
1 tsp licorice

Make sure that the mixing bowl is at room temperature. Mix the
tepid milk with the rennet and licorice. Place bowl in a warm place,
free from drafts. After a few hours, you will see that the mixture
has formed into a solid ball (curd) suspended in liquid (whey).
Remove the curd and drain well. Refrigerate. You may serve this
cheese as is, as a spread, for cooking, or so on, as you would regular 175
commercial cream cheese.

Desserts
 MAURSOIS NUT CAKE

2 1/2 cups nuts, finely ground

3/4 cup sugar
2 eggs, beaten
1/2 cup butter, softened
1/2 cup heavy cream
1 tbsp cornstarch

Mix the ground nuts with the sugar. Add | egg, beat until smooth,
add the second egg, beat well. Add the softened butter, cream, and
cornstarch; mix well. Bake in a flat cake pan for 30 minutes in a
moderate oven (325—400° F).

This cake may be eaten as is: it is rich and moist.

Variation: You may also pour this batter into a baked pie shell and
bake for 45 to 50 minutes.

NUT CAKE

3 eggs
2/3 cup brown sugar
1/4 cup Kirsch brandy
3/4 cup spelt flour
1 tsp baking powder
1 3/4 cups nuts, finely chopped
5 tbsps butter, melted

Beat the eggs, sugar, and Kirsch together until creamy. Add the
dry ingredients and nuts, mix well. Incorporate the melted butter.
Pour the batter into a buttered cake pan and bake at 350° F for |
hour, or until done. Serves 6.
176

Desserts
PEAR CAKE

3 eggs
1 tbsp water
3/4 cup spelt flour
3/4 cup brown sugar
3 tbsps oil
pinch of salt
1 tsp baking powder
1 Ib (3 medium) ripe pears, peeled and cut into eighths
1/3 cup butter
1 tsp vanilla
1 tsp cinnamon
pinch of licorice powder

Part i: (For the Cake) Beat | egg with the water, 1/2 cup brown
sugar, flour, oil, salt, and baking powder. Pour into a large but-
tered pie plate or cake pan. Arrange pears on top. Bake for 25 to
30 minutes in a 400° F oven.

Part 2: (For the Sauce) Melt the butter together with the remain-
ing 1/4 cup brown sugar and 2 eggs; mix well. Add the cinnamon,
vanilla, and licorice powder. Simmer until the mixture thickens
while stirring constantly.

Part 3: After the cake has baked (as in Part 1), pour the sauce
(made in Part 2) over it. Return to oven and bake for an additional
20 to 25 minutes at 350° F, or until done. Serves 6.

177

Desserts
 APPLE CAKE

1 cup spelt flour

3/4 cup brown sugar
1 tsp baking powder
pinch each of licorice powder and salt
3 eggs
1 tbsp rum
4 apples, peeled and finely chopped

Mix the dry ingredients together. Add the eggs, one at a time, mix-
ing well after each addition. Add the rum. Place the apples in the
bottom of a pie plate and cover with the batter. Bake in a moderate
oven (325—400° F) for 30 to 45 minutes. Serves 6.

ZUCCHINI CAKE

1 3/4 cups zucchini, unpeeled, grated

1 tbsp vanilla extract
3/4 cup nut oil
3 eggs, beaten
3 cups spelt flour
2 cups brown sugar
1 tbsp crystallized ginger
2 tsps cinnamon
1 tsp baking powder
1 1/2 cups nuts, chopped

Mix the grated zucchini with the vanilla, oil, and eggs. Combine
the dry ingredients, nuts, and seasonings. Add to the zucchini
mixture, a little at a time, mixing well. Pour into a large buttered
cake pan and bake in at 350° F for 1 hour. Serves 10.
178

Desserts
COUNTRYS TYLE APPLE CAKE

4 apples, peeled, cored, and sliced

3/4 cup spelt flour
1 tsp baking powder
pinch of salt
1/2 cup brown sugar
juice of 1 orange
2 eggs
1 tsp oil
2/3 cup milk
quince or apple jelly

Place the sliced apples into a buttered ovenproof dish. Set aside.

Make the batter as follows: Combine the flour, baking powder,

salt, sugar, orange juice, eggs, oil, and milk in that order. Mix
until smooth. Pour over the apples and bake in a low-moderate
oven (325-350° F) for 15 minutes. Glaze with the jelly. Serves 6.

BRA Quince purée is a traditional ingredient in apple

eS. pie in English cooking.
wf

179

Desserts
 JEELY ROLE
3 eggs, separated
1/2 cup brown sugar
1 cup spelt flour
confectioners’ sugar for sprinkling

Beat the egg yolks with the sugar until creamy. Add the flour. In
a separate bowl, beat the egg whites until stiff. Fold beaten egg
whites into the yolk mixture. Pour the batter onto a rectangular
baking sheet that has been lined with buttered parchment paper or
foil. Bake for 8 to 10 minutes at 350° F. Immediately remove cake
from the baking sheet, turning onto a cloth that has been lightly
dusted with sugar. Remove paper or foil. Immediately spread the
filling of your choice (jam, pie filling, cream) over the cake and
roll (in the cloth) while still warm to prevent cracking. Refriger-
ate before serving. Dust with additional powdered sugar before
serving. Serves 6.

180

Desserts
ANGELICA ICE CREAM

4 eggs, separated
3/4 cup brown sugar
zest of 1 lemon
1 cup heavy cream
2 tbsps angelica liqueur

Beat the egg yolks and sugar until creamy. Add the zest, cream,
and liqueur. In a separate bowl, beat the egg whites until stiff. Fold
beaten whites into yolk mixture until well combined. Pour into an
ice-cream maker and freeze to harden. Serves 6.

CHESTNUT ICE CREAM

2 cups English cream (see page 182)

2 cups sweetened chestnut purée
2 tbsps angelica liqueur
1 tsp licorice powder

Mix the English cream with the chestnut purée. Add the liqueur
and the licorice powder; mix well. Freeze in an ice-cream maker.
Serves 6.

181

Desserts
 ENGLISH CREAM

6 egg yolks
1 1/4 cups sugar
pinch of salt
2 cups scalded milk
dash of vanilla

Cook the egg yolks, sugar, and salt over low heat, preferably in a
double boiler, stirring constantly with a spatula until the mixture
forms ribbons when the spatula is lifted. Gradually add the scalded
milk and vanilla, stirring constantly. Increase the heat to medium
and continue stirring until bubbles almost break the surface. The
cream should be thick and coat the back of the spoon. Pass mixture
through a fine sieve. When cooling, stir occasionally or cover with
a piece of plastic wrap placed directly on the surface of the cream
to prevent the formation of a skin. Makes 2 cups.

CARAMEL SEMOLINA

2 cups milk
1 vanilla bean
1/3 cup brown sugar
4 tbsps spelt semolina
2 tbsps butter
candied fruit or currants
pinch of angelica
caramel sauce (optional: see page 174)

Bring the milk, vanilla bean, and sugar to a boil. Add the semolina
all at once. Reduce heat to low and simmer for 15 minutes, stirring
occasionally. Add the butter. Add the fruit of your choice and the
182 angelica. Pour into a deep bowl, drizzle with the caramel sauce, if
desired. Refrigerate before serving. Serves 4.

Desserts
TEE SAINT CURIAT”
(Chestnut Soufflé)

1 lb chestnuts, peeled and pitted

milk to cover the chestnuts
1 vanilla bean, slit
1/3 cup butter
1/3 cup brown sugar
4 eggs, separated
pinch of licorice powder
brandy

Cook the chestnuts in the milk with the vanilla bean for 45 minutes.
Drain, remove the vanilla bean and purée. To the purée, add the
butter, brown sugar, and the egg yolks, beating well.

In a separate bowl, beat the egg whites until stiff. Carefully fold
whites into chestnut mixture. Pour into a buttered soufflé dish, no
more than two-thirds full. You may have to tie a collar of waxed
paper around the outside of the dish to support the souffle as it rises.
Bake in a bain-marie (see page 211) at 375° F for 40 minutes. Serve
with English Cream to which a small amount of brandy and licorice
powder has been added, sweeten with honey to taste. Serves 6.

183

Desserts
 PUMPKIN MARMALADE

4 lbs pumpkin, peeled and cut into thin strips

3 1/2 cups brown sugar
1/2 cup water
zest of 4 lemons, minced
3/4 cup rum
1 tbsp vanilla
2 1/2 tbsps licorice powder
juice of 4 lemons

Put the pumpkin, sugar, and water into a heavy pot and cook for
about 20 minutes at low heat, stirring constantly, until the sugar
reaches the ribbon stage. Add the lemon zest, vanilla, rum, and
licorice powder. When the marmalade comes to a boil, beat until
it has the consistency of applesauce. Add the lemon juice and cook
for 2 to 3 minutes more, watching carefully so that it doesn’t burn.

e Clean the seeds from the pumpkin, being sure to

KEAN separate them from the membrane surrounding
them. Soak in salt water, and roast in a low oven for a
delicious snack.

184

Desserts
EGGS IN A CLOUD WITH
CARAMEL SAUCE

6 eggs, separated
1 1/4 cups brown sugar
1 tsp licorice powder
3 cups whole milk
caramel sauce (see page 174)

Part 1: (For the Custard) Beat the 6 egg yolks with 3/4 cup sugar
and licorice powder. Add the milk, a little at a time, beating con-
stantly. Cook over low heat, stirring constantly, just until it begins
to bubble. Immediately remove from heat and continue to stir for
30 strokes. Pour into a deep flat serving bowl. Chill.

Part 2: (For the Meringue) Beat the egg whites until very stiff,
add the remainder of the sugar, beat again until the sugar is dis-
solved. Fill a flat pan with boiling water. When the water begins to
bubble, add the meringue to it by spoonfuls. Poach the meringues,
turning until they are cooked evenly on all sides. Remove from
water, drain well. Chill.

Part 3: (For the Assembly) When both the custard and meringues
are chilled, carefully place the meringues on top of the custard.
Drizzle your favorite caramel sauce over the finished dish. Serves 6.

e BY To make powdered licorice: grind dried licorice

. stems into powder in a spice grinder.
“A q . . . .

185

Desserts
 BASIC CREPE BATTER
1 cup spelt flour
3 eggs
1 1/4 cups scalded milk
3 tbsps cream
1/2 tsp licorice powder
orgeat syrup or Kirsch or rum to taste

Beat the flour with one egg and a little milk to make a smooth
batter. Continue beating and add the other 2 eggs, the remainder
of the milk, cream, licorice powder, and the syrup. Beat until well
mixed. Cover and refrigerate overnight.

Lightly oil a crépe pan or flat frying pan. Pour in a small amount of
batter, moving the pan around to coat the entire surface uniformly.
After a few seconds, lift the edge to see if the underside is brown.
If so, turn the crépe to brown the second side. Remove from pan.
Continue with the remainder of the batter. If the first crépe seems
dry, add a little milk to the batter; if it’s too liquid, add a little flour
to the batter. This will make 15 to 20 crépes. If you are using the
crépes for main dishes, omit the syrup (or the spirits) and replace
with a pinch of cumin.

PSOEY
‘eS Orgeat syrup is a sweet nonalcoholic syrup made
oy
oe

aS 4N from almonds and sugar with rose water or orange-

flower water, used to flavor drinks or food.

186

of
Desserts
ALMOND MERINGUES

1 1/4 cups almonds, very finely ground

2/3 cup brown sugar
2 egg whites
candied angelica, finely chopped

Combine the almonds and sugar. In a separate bowl, beat the egg
whites until stiff. Add to the almonds and sugar. Spoon into a pastry
bag. Pipe out into small disks onto a buttered baking sheet. Decorate
each with a small piece of angelica. Bake in a slow oven (275° F)
until set. When done, paint each meringue with sweetened milk.

PLONE PUDDING

9 tbsps butter, softened

3/4 cup granulated sugar
pinch of salt
3 eggs
1 1/4 cups spelt flour
1/2 cup raisins, soaked in rum
1/2 cup candied fruit
1 tsp baking powder
zest of 1 lemon

Cream the butter and sugar until well blended, add the salt. Add
eggs, one at a time, beating after each addition. Continue beating;
add the flour, aerating the batter as much as possible. Add the rum-
soaked raisins, candied fruit, baking powder, and lemon zest. Pour
into a buttered baking mold and bake in at 375° F for 45 minutes
to an hour. Serve with your favorite sauce. Serves 6.

187

Desserts
 PEARS STEWED IN WINE

2 Ibs pears (6 medium), peeled and quartered

4 cups “Wine for the Heart” (see page 60)
2 tbsps brown sugar
1/2 tsp each cinnamon and licorice powder

Poach the pears in the wine, sugar, and spices for 30 minutes. Add
additional brown sugar to taste. Chill before serving. Serves 6.

LNDIAN-STYLE APPLES

1 tbsp vegetable oil

5 whole cloves
1 tsp each of freshly grated ginger, cinnamon,
fenugreek, anthemis (optional)
1 small hot pepper, cut in half, seeded and sliced
2 Ibs (6 medium) apples, peeled and chopped
into small pieces
1 tsp each of galingale, licorice powder
3/4 cup water
3/4 cup brown sugar

Heat the oil in a frying pan and sauté the cloves, ginger, cinnamon,
fenugreek, anthemis, and the pepper. Add the apples, galingale, and
licorice powder; continue to cook for a few minutes. Add the water
and boil for 5 minutes. Reduce heat and simmer for 12 minutes,
watching that the apples do not stick. Add the sugar and simmer
until the mixture gels. You may serve this cold as a dessert or warm
as an accompaniment for poultry. Serves 6.

188

Desserts
BAKED APPLES

apples, peeled and cored

chopped nuts
butter
raisins soaked in rum
quince or other tart fruit jelly
brown sugar

Use | apple per person. Plug the bottoms of the apples with a mix-
ture of butter and chopped nuts. Fill the centers with the soaked
raisins. Close the tops with a mixture of quince jelly and brown
sugar. Place the stuffed apples in a baking dish, adding a little
water. Prick the apples so they don’t burst while baking. Bake in a
moderate oven (350° F) for 35 minutes or until done.

QUINCE PIE

5 quinces, peeled and sliced

juice of 1 lemon
1 baked pie shell
2 eggs
2 cups milk
1/3 cup brown sugar
1/2 tsp licorice powder
cinnamon

Prepare the quinces and sprinkle with the lemon juice. Place the
quince slices in bottom of baked pie shell. In a separate bowl, beat
the eggs with the milk, brown sugar, and licorice powder and pour
over the quince slices. Sprinkle with cinnamon. Bake at 375° F for
40 to 50 minutes. This pie may be served hot or cold. You may
glaze the pie with quince jelly, if desired. Serves 6. 189

Desserts
ie

Se=

)
 a
SYRuUPS aND
LiQueURS
§

Hildegard’s kitchen featured many homemade syrups

and liqueurs. A syrup is a sweetened liquid often
made with fruits or herbs. It is often used as a flavor-
ing for desserts or as an ingredient for nonalcoholic
drinks diluted with soda, water, or even lemonade. A
liqueur (an alcoholic spirit distilled with some form
offruit or herb or other flavoring substance) is sweet.
Fruit syrups preserve the concentrated essence of
their ingredients and make ideal pantry staples for
a variety of uses.
 “The person who does good works sees God,
but the one who has a mere thought about good works
is like a mirror in which an image is reflected,
but the image is not really there. So rise up and
begin good works and bring them to perfection,
and God will receive you.”

St. Hildegard, Of Bingen

SAINT CLEMENT'S CORDIAL

juice of 8 oranges, about 3 cups

juice of 6 lemons
zest of 2 oranges and 2 lemons
4 1/2 cups granulated sugar

Combine the fruit juices and zest in a saucepan along with the
sugar. Stir over low heat until the sugar has dissolved. Turn up the
heat and bring almost to the boiling point. Remove from the heat
and let cool.

Strain the liquid through a double layer of cheesecloth and pour

into clean bottles. Seal and refrigerate.

LIQUEUR OF LOVE

2 cups brandy
2 3/4 cups brown sugar
1 vanilla bean, slit
1 lemon, cut into quarters
2 cups heavy cream or whole milk

Combine all ingredients together in a large jar. Shake thoroughly

until well mixed. Let sit for 24 days, stirring occasionally. Filter
through filter paper and put into a clean bottle.

ee This recipe is a version of the Gaelic liqueur bain-

“!
aS AV necor which means “milk of the heart.”

193

Syrups & Liqueurs

 SPICE DYVWINE

1 tsp freshly grated ginger

4 cinnamon sticks, broken in thirds
4 cardamom seeds, coarsely ground
1/2 cup sugar
1/8 tsp pepper
4 cups red wine
lemon slices

Place spices and sugar in a large pot and pour in the wine. Bring to
a boil and simmer, tightly covered for 5 to 7 minutes. Remove all
the whole spices and serve warm in goblets or small glass bowls.
Garnish each with a slice of fresh lemon. Refrigerate any wine
that is left over.

It was served at the end ofa meal along with digestive

wafers or other sweetmeats, such as candied almonds, as
a healthy ending to a banquet. This mulled wine was also
thought to be an antidote to the plague.

194

Syrups & Liqueurs

NUT WINE

25 young nuts, cut into quarters (about 3 to 4 ozs)

5 qts (20 cups) red wine
1 qt (4 cups) brandy
2 Ibs (5 cups) brown sugar

Pick the nuts around the middle of June, making sure that they have
a green, milky flavor. Soak the nuts in the wine and brandy for 1
month, stirring occasionally. At the end of the month, remove | qt
(4 cups) of the juice and dissolve the sugar in it. When the sugar is
fully dissolved, pour back into the mixture. Let sit for 3 months.
Filter and bottle.

QUINCE LIQUEUR

6 lbs quince fruit, unpeeled and grated

1 cup lightly packed brown sugar
2 tbsps milk
vodka or food-grade alcohol

Pour the milk over the grated quince, mix well, and let ferment for
48 hours. Strain and measure the juice produced. For each 4 cups
of liquid, add 1 cup brown sugar which has been dissolved in a
small amount of water. Pour into bottles, adding an equal amount
of alcohol or vodka. Mix well.

rfe Dreaming of quinces is reputed to foretell good

MSEAN Juck, and in case you are in the company of anyone
who has accidentally swalloweda deadly poison, the juice
of a raw quince is an antidote, or so says Nicholas Culpeper
in The English Physitian (1652).
b95

Syrups & Liqueurs

 INGE ELOUIE UI

30 young nuts, preferably green

1 qt (4 cups) brandy
1 cup lightly packed brown sugar
2 whole cloves
cinnamon, nutmeg to taste

Around the middle of June, pick the young nuts. Ensure that they
are tender and moist, with a green, milky flavor. Crush them well
with a mortar and pestle, or grind them coarsely in a food proces-
sor. Put this into a crockery bowl or container with the brandy,
cloves, cinnamon, and nutmeg. Let sit for 30 days. Strain the liquid
through a double thickness of cheesecloth. Measure the liquid and
add | cup dissolved brown sugar per qt of liquid. Mix well. Let sit
for an additional 15 days. Filter and pour into bottles.

ee Hazelnuts are a good choice for this recipe. In the

KEM) Middle Ages, divining rods made of hazelwood were
used to find unseen streams of water or hidden treasure.

196

Syrups & Liqueurs

PEACH LEAF LIQUEUR

120 peach leaves (about 1 qt lightly packed), unwilted,

with no signs of disease, and from unsprayed trees
1 cup brandy
1 qt (4 cups) red wine
2 1/2 cups lightly packed brown sugar

Crush the peach leaves and put them into a crock along with the
wine, brandy, and sugar for 8 days. Filter and bottle. Let sit for 2
to 3 months before using.

} This recipe may be varied by adding 10 peach pits

A in with the leaves. This imparts a nutty, slightly bit-
ter taste to the liqueur. Another variant can be made by
adding 2 to 3 handfuls of scented rose petals.

SAGE LIQUEUR
1 cup sage leaves and flowers, or more to taste
1 qt (4 cups) brandy
2 cups lightly packed brown sugar
2 cups water

Soak the sage leaves and flowers in the brandy in a crock for 8
days, stirring well with a wooden spoon and macerating the sage
against the sides of the container. Strain through cheesecloth. Pre-
pare a syrup consisting of water and brown sugar. Boil syrup for
15 minutes. Add to the strained sage liquid. Mix well. Bottle and
allow to age before using.

A medieval folk story says that when the Blessed

Virgin began her flight to Egypt, she hid from 197
Herod’s soldiers among sage plants and was not seen by -*)
her pursuers. She blessed the plant, and ever since then
its leaves have been fragrant. HK

Syrups & Liqueurs

 PLAXSEED SYRUP

4 1/2 ozs flaxseeds

4 cups water
2 cups honey
juice of 3 lemons

Prepare a decoction, using the flaxseeds and water. Boil for 1

minute. Add the lemon juice and honey. This syrup is good when
you have a cold. Drink a glass of it a few times a day until the cold
passes.

A decoction is an extraction process used for seeds,

KEAN roots, and berries that require a longer time or
higher heat to release their flavors or other properties.
Usually, the selected material is boiled in a liquid, some
of which is allowed to evaporate. Decoctions should be
used fairly soon after they are prepared.

198

Syrups & Liqueurs

The preserving of fruits with sugar was a part
of the domestic tradition in a medieval kitch-
en. Here are some familiar and some not-so-
familiar recipes for jams and jellies that grow out of
that waste-not-want-not school of cooking. Forma-
tion of a skin is the last step in jam and jelly making.
To test for a skin, put a small amount of the cooked
mixture onto a saucer. Ifyou lift up the spoon and the
mixture drips from it at long intervals and in large
drops, it has reached the “skin” stage and is ready.
Alternately, drizzle some of the jelly liquid on a cold
plate and place it in the refrigerator for I to 2 minutes.
If it has thickened so that it doesn’t run all over the
plate, it is ready.
 SPECIAL INSTRUCTIONS TO NOTE
ABOUT THE PROCEDURES USED
IN JAM AND JELLY MAKING

. To check if the jelly or jam is done, drop some onto a plate. If

it gels right away, it is done (see page 199).
. Put the jam or jelly into the hot, sterilized jars when the mixture
is hot, and seal the jars.
. In most cases, you may use the food processor or blender to
make jelly. This helps eliminate the fruit seeds. It is a quicker
method, but it will make a jelly that is thicker than if you use
a food mill to grind the fruit.
. Some people may choose to reduce the sugar used in the recipes
to 1 to 1 1/4 pounds per 2 pounds of fruit. If you decide to do
so, let the mixture cook at low heat for an additional hour and
pour into hot sterilized jars. Cover the jam/jelly when it is still
hot.

of

200

Jams & Jellies

CHESTNUT JAM

peeled chestnuts
1 vanilla bean, slit
salted water
brown sugar
1 to 2 cups water

Cover the peeled chestnuts with salted water and cook for 30
minutes with the vanilla bean. Remove the bean, drain, and purée
the cooked chestnuts until smooth. Measure the amount of purée
and add an equal amount of brown sugar and 1 to 2 cups water
(depending on your personal taste and thickness desired). Boil,
stirring constantly, until the mixture is translucent. Pour into hot
sterilized jars.

1 gt (4 cups) whole milk

5 1/2 cups brown sugar
1 vanilla bean, slit
3 whole cloves
cinnamon to taste
2 tbsps rum

Melt the sugar in the milk; add the vanilla bean and cloves. Bring
to a boil, reduce heat and simmer at low heat for 50 minutes, stir-
ring occasionally. Remove the vanilla bean and cloves, add the
cinnamon and rum and continue simmering for 10 minutes. Mix
well. Pour into hot sterilized jars.
201

Jams & Jellies

 ROSE HIP JAM
rose hips, approximately 4 cups
water
sugar

Choose rose hips that are ripe and a good red color. Cut the green
parts off each end and split in half lengthwise. Scrape and clean
under running water to remove the seeds and fluff, which may
give a bad taste to the jam. Soak the rose hips in a little water for
4 to 5 days until tender. They may be a little fermented. Drain and
purée. Measure the purée and add an equal amount of sugar. Boil
approximately 45 to 60 minutes or until the jam has a good color
and appears to be like a liquid purée. Pour into hot sterilized jars.

Hips can be gathered from any rosebush, wild or

cultivated. Collect them after the first frost, which
softens their texture and their sour taste. They have a high
pectin content, and make attractive sunset-colored jellies
and syrups. Rose hips are also available dried at many
herb and health-food stores.

BLACKBERRY JELLY

ripe blackberries
water
brown sugar
juice of 1 lemon

Measure the amount of fruit, adding 1/2 cup water per quart (4 cups)
of fruit. Boil the mixture ina heavy pot for a few minutes, mashing
the fruit. Strain through a cheesecloth. Measure the juice, return to
the pot and add brown sugar (in a proportion of 90 percent of the
amount of juice). Add the lemon juice and boil until a skin forms,
about 20 to 30 minutes. Pour into hot sterilized jars.

Jams & Jellies

FIG JAM

fresh figs
boiling water
brown sugar

Choose figs that are not too ripe and are of similar size. Prick them
with a fork so they don’t burst. Add figs to boiling water to cover
and let soak for 10 minutes. Drain. Measure and add sugar and
water in the following proportions: 2 cups brown sugar and | cup
water for each lb of figs. Cook mixture until skin forms. (See page
199.) Rub mixture through a coarse sieve, and return it to the pan
to reheat through before pouring into hot sterilized jars.

Note: Dried figs may be substituted in this recipe. In this case,

steam the dried figs until soft, and proceed to measure and cook
according to the instructions.

The fig tree is considered sacred to Hindus and

REA Buddhists for whom it represents knowledge and
enlightenment. In India, the bark of the fig tree is used to
treat skin diseases and inflamed feet.

COOSEBERiKY JELLY

gooseberries
water
brown sugar

Remove the gooseberries from their stems with a fork. Rinse well.
Measure the amount of fruit and, in a heavy pot, add 1/2 cup water
per quart of fruit. Cook for a few minutes, stir often and mash the
fruit with a fork. Strain the fruit through a cheesecloth, squeezing 203
to remove all the juice. Measure the juice, return it to the pot, add-
ing an equal amount of sugar (which has already been dissolved in
a small amount of hot water). Cook until a skin forms, removing
any foam produced. Pour into hot sterilized jars. Jams & Jellies
 WALNUT JAM
50 or so young walnuts
water
brown sugar

Pick the walnuts around the middle of June when they are hard,
green, and small. Don’t use any that cannot be pierced by a pin.
(Green nuts contain a liquid that shoots out when the nut is pricked.)
Soak in water for 15 to 20 days, changing the water every morning.
Boil the nuts in fresh water until they are tender and have detached
from their shells. Drain, rinse in cold water, drain again. Measure
the amount of fruit and add an equal amount of brown sugar with
a small amount of water. Bring to a boil, reduce heat, and simmer
for 7 to 8 hours at low heat. Pour into hot sterilized jars.

ONION JAM
2 Ibs onions, peeled and minced
1/2 cup butter
salt, pepper to taste
2/3 cup brown sugar
1/2 cup white wine
1/2 cup vinegar
1/2 cup blackberry or black currant liqueur

Sweat the onions in the butter, season with salt and pepper. Sim-
mer at low heat for 20 minutes until transparent. Add the brown
sugar and simmer for 8 to 10 minutes. Add the wine, vinegar, and
liqueur. Cook at medium heat for | hour. Cook the onions slowly,
stirring often to make sure that they don’t burn, which may cause
them to give off an acrid flavor. Let cool and refrigerate. This jam
204 may be served on crackers or to accompany a meat dish, such as
a hearty stew.

Jams & Jellies

QUINCE JELLY
quince fruit, peeled and cut into eighths
juice of 1 orange and 1 lemon
water
brown sugar

Measure the amount of fruit. Add | quart (4 cups) of water for each
1 pound of fruit. Bring the quince fruit, water, and citrus juice to
a boil and simmer until the fruit breaks apart. Strain the mixture,
keeping the juice. Put the fruit aside. (See note below.) Measure the
juice, return to the pot, and add an equal amount of brown sugar.
Continue to cook, removing the foam produced, until a skin forms.
Strain again, if necessary, and bottle in hot sterilized jars.

Note: The cooked fruit pulp may be used as follows: add to an equal
amount of applesauce, 1/2 tsp licorice powder, a pinch of cinnamon,
1/2 cup brown sugar. Let sit for 4 to 5 hours. Pour into a buttered
and sugared ovenproof dish and bake in a slow oven (250° F) for
3 to 4 hours. Chill and serve with English Cream (see page 182).

1 Raw quince fruit is hard and stays that way until it

AEA has been cooked, when the flesh turns pink. Quince
is one of
the oldest cultivated plants; and a quince syrup
was often drunk as a treatment for sore throats.

Jams & Jellies

 DANDELION JELLY

1 1/2 qts dandelion flowers, without stems

4 cups brown sugar
1 1/2 qts (6 cups) water
2 oranges, unpeeled and sliced
1 lemon, unpeeled and sliced
few drops of vanilla extract

Make sure that the green part of the dandelion is peeled from
the base of the flower, since the green part is quite bitter. Dry the
flowers. Soak overnight in the water, adding the orange and lemon
slices. Bring mixture to a boil, reduce heat, and simmer for | hour,
ensuring that the dandelion flowers are well immersed in the liquid.
Sieve through a cheesecloth and squeeze to make sure that all the
liquid is extracted. Return juice to the pot, add the brown sugar
and vanilla. Simmer for 45 minutes or until a skin forms, stirring
occasionally. Strain through cheesecloth, if necessary, and pour
into hot sterilized jars.

from the deeply indented leaf shape, not the yellow flower.

EEDERBERKY JELLY

elderberries
brown sugar
juice of 2 lemons

Puree the fruit in a food mill twice, finishing with the finest mesh.
Strain the processed fruit through a cheesecloth, squeezing well.
Make sure that there are no seeds. (See note below). Measure and
206 pour the juice into a heavy pot, adding an equal amount of brown
sugar and the lemon juice. Cook until a skin forms. Pour into hot
sterilized jars.

Note: Do not purée elderberries in a food processor or blender—

Jams & Jellies the seeds are poisonous.
TABLE GRACES FROM
Sel Nd BENE DshGa.
AND OTHERS
a
We praise you, God, Our Father,
For you give us not only the earth’s bounty,
but also your living Word.
Grant us the grace to eat our meal in thanksgiving,
and make us worthy to take part
in the feast of your wisdom.
Through Our Lord, Jesus Christ. Amen.

we
God, Our Father,
We continually want to thank you,
because you shower us with your riches.
Whether we eat or drink,
give us the grace to do everything to glorify you
and to always give thanks to you.
Through Our Lord, Jesus Christ. Amen.

207

Table Graces
 Blessed are you, Lord, Our God,
As you give food to all living creatures;
open our hearts and make them generous,
so that we may glorify you,
and joyfully share what you have given us.
Through Our Lord, Jesus Christ. Amen.

a
We give thanks to you, Our Father,
For this meal which brings us closer together.
Give us the grace to have our meal
with joy and a simplicity of heart;
make us faithful in our daily praise of you,
in loving friendship and brotherly charity.
Through Our Lord, Jesus Christ. Amen.

a
Blessed are you, Lord, Our God,
Through your Son Jesus who took on our weakness
to give us his strength.
Grant us the grace to eat this meal in joy
and thanksgiving.
Through Our Lord, Jesus Christ. Amen.

we
Lord, Our Father,
You make the seed germinate,
and the harvest come to fruition;
blessed are you, for the food you give us;
grant us the grace to, one day, sit with all the saints
at the celestial table in your kingdom.
Forevermore. Amen.
Table Graces
 Heavenly Father,
Thank you for this meal in the company
of our brothers and sisters in Christ.
And since we do not live by bread alone,
make us hunger for your Word,
now and forever.
Through Our Lord, Jesus Christ. Amen.

we
Lord, Our God,
In your great charity,
you give us Fatherly help;
bless us and this food we are about to eat.
In your kindness, make it so that all peoples
abundantly benefit from your providential generosity.
Through Our Lord, Jesus Christ. Amen.

we
Lord, we thank you.
Everything that is good comes from you,
bless the food in this community meal
and give us the grace to be united
with you and those sharing this meal, forever. Amen

209

Table Graces
 ae Regtege —, ~,
Ass 26 oe re -
Pes fuaive tn es).
Say iseatere ) aS

= ee
 GLOSSARY AND
MEASUREMENTS
of

es

© If you use chestnuts in the shell, refrigerate them for 24 hours

then plunge them into boiling water. This will facilitate removal
of the double layer of shell and skin at the same time.

© Interms of fats and oils used in cooking, use what you like—veg-
etable oil, butter, or margarine—but use good quality products.

© Herbs mentioned in the recipes may be used fresh or in their

dried form. Adjust the quantities accordingly.

COOKING TERMS USED

Bain-Marie: A method of cooking certain delicate foods gently

by lowering a casserole or other cooking vessel containing the
food to be cooked into a flat pan with sides higher than the
casserole, half filled with hot water.

Blanching: An operation consisting of plunging meat or vegetables

into boiling water to tenderize, clean, or eliminate the acidity.
Times vary depending upon the food being blanched.
211
Bouquet Garni: Aromatic herbs or plants tied together in a little
bundle, used to season soups, stews, or sauces during cooking
and removed at the end of the cooking time. It is usually com-
prised of parsley, thyme, and a bay leaf. The proportions and
amounts are adjusted according to the nature of the dish. It may Preliminary Notes
 also include basil, chervil, chives, celery, tarragon, rosemary,
savory, burnet, and so on.

Browning: Sauté various cooking ingredients (meat or vegetables)

in hot oil or butter to firm or color the surface.
Caramelize: Usually used to coat a mold into which a cream or
other mixture is to be poured for cooking. To prepare the cara-
mel, put sugar with a few drops of water into a heavy pan and
heat until the sugar begins to melt and begins to turn brown in
color. Carefully pour (this is extremely hot) into the cooking
dish (it may also be brushed onto the dish). When the caramel
has hardened, pour in the custard and chill overnight. The
caramel will melt and become syrupy, facilitating removal of
the custard from the mold.
Court-Bouillon: A liquid generally consisting of salted water into
which wine, vinegar or milk, carrots, onions, and a bouquet
garni have been added. Used to cook fish or certain meats.
Generally speaking, use 2 quarts or 8 cups of court-bouillon
for each | pound of meat or fish.
Decoction: The process of boiling certain herbs and/or their parts
in water in order to make an extract. If the water does not come
to a boil, it is called an infusion.

Dilute: Adding a liquid to the cooking of a dish or sauce to thin it.

Etouffee: The method of cooking a mixture in a heavy covered
casserole using little or no water. One may pour cold water over
the outside of the cooking vessel to create condensation on the
interior which will fall by small drops into the dish. This gives
a particular flavor to the juices produced. Also called dl’ étuvée.

Fines Herbes: All plants used for seasoning, such as parsley,

chives, tarragon, and so on.
oA2 Gilding: Brushing a pastry with a beaten egg yolk so it browns.
Glaze: The application of a sauce, jelly, gravy, or coulis onto a
dish: meat, chicken, fish, or cake.

Preliminary Notes
Marinade: A mixture used for steeping meat or fish. A typical
marinade is made up of 2 cups ofa full-bodied red wine, 2 sliced
onions, 5 whole cloves, | cup cognac, | cup oil, 1/2 teaspoon
vinegar, tarragon, parsley, bay leaf.
Marinate: The operation of placing raw meat or fish into an aro-
matic liquid (marinade) in order to give it a special flavor or
to tenderize it.

Mixture: A combination of various ingredients generally mixed

together with a sauce or cream. Mixed preparations that go into
the making of certain dishes.
Pie Shell (crust): A dough which is rolled out and used as a base
for a pie. May be a single (bottom) crust or double (top and
bottom) crust.

Reduce: To cook by boiling at high heat to decrease the volume of

sauce or cooking juices; or as a means to thicken it.

Roux: A mixture made of flour and fat used as a thickening agent

for sauces. There are three kinds of roux: brown, blond, and
white, depending on how much the fat and flour are browned.

Simmer: To cook slowly and gently over low heat.

Singe: The process of rotating poultry and winged game over a

flame to burn off the feathers and hair.
Steep: The process of soaking food in a cold aromatic liquid. One
may steep plants or fruit until their soluble parts are dissolved,
for example, pickles, brandied fruit, and so on.
Thicken: The action of giving certain sauces, cooking juices, or
coulis the desired density by the addition of butter, cream, egg
yolk, flour, starch, and so on, as the recipe requires.

Zest: The rind of a citrus fruit, excluding the inner white skin,
which is bitter. 215

Preliminary Notes
 CONVERSIONS AND EQUIVALENTS

TEMPERATURES

TempinF° TempinC° GasMark — Usage

250-275 125-135 l meringues
275-300 14S—155 2-3 puddings, dry cookies
325-350 155-175 3-4 stews, paté, terrines
350-375 175-195 4-5 cakes
375—400 195-215 5—6 pies, soufflé, fish, vegetables
400—450 215-235 6—7 veal roast, flaky pastry
450-500 235-255 7-8 large poultry, roast beef
500 + 255-275 8-9 game poultry, mutton
broil 275-295 9-10 au gratin dishes

Baking Temperatures Fahrenheit® Celsius®

Cool 225 110
250 130
Very slow 275 140
300 150
Slow 325 170
Moderate 350 180
375 190
Moderately hot 400 200
Fairly hot 425 220
Hot 450 230
Very hot 475 240
Extremely hot 500 250

Preliminary Notes
CONVERSIONS AND EQUIVALENTS

SOLIDS

Ounces Pounds Grams

1 28
Ds 56
312 100
4 1/4 1g
5 140
6 168
8 1/2 225
9 250
les 3/4 340
16 l 450
18 500
20 1 1/4 560
24 14/2 675
OS: 750
28 1 3/4 780
32 2 900
36 2 1/4 1000

25

Preliminary Notes
 CONVERSIONS AND EQUIVALENTS

LIQUIDS

Fluid Ounces’ U.S. Imperial Milliliters

| teaspoon | teaspoon 5
1/4 2 teaspoons 1 dessertspoon 10
2 1 tablespoon 1 tablespoon 14
2 tablespoons 2 tablespoons 28
2 1/4 cup 4 tablespoons 56
4 1/2 cup 110
5 1/4 pint or | gill 140
6 3/4 cup 170
8 1 cup aS
9 250
10 1 1/4 cups 1/2 pint 280
f2 1 1/2 cups 340
15 3/4 pint 420
16 2 cups 450
18 2 1/4 cups 500
20 2 ly cups 1 pint 560
24 3 cups 675
25 1 1/4 pints 700
27 3 1/2 cups 750
30 3 3/4 cups 1 1/2 pints 840
a2 4 cups or | quart 900

216

Preliminary Notes
 SOURCES
PORSIN GRE DLEN TS

Adriana’s Caravan
47 Greene St.
New York, NY 10013
(800) 316-0820
(917) 237-1830
www.adrianascaravan.com
Adriana’s Caravan publishes two catalogs: one that lists the more
usual products, and a longer one that includes more exotic items.
Online order only, no store.

Angelica’s Herbs
147 First Avenue
New York, NY 10003
212-677-1549
A long-standing source for herbs. Requires a $50 minimum for
orders. No catalog. No credit cards. No website.

The Lhasa Karnak Herb Company

2482 Telegraph Avenue 1938 Shattuck Avenue PAA

Berkeley, CA 94704 Berkeley, CA 94704

510-548-0380
www.herb-inc.com

More than 500 different types of herbs available Sources

 Penzey’s Spices
800-741-7787
414-760-7317 (fax)
WWww.penzeys.com
Retail stores throughout the U.S.

Purity Foods, Inc.

2871 W. Jolly Road
Okemos, MI 48864
800-99-SPELT
517-351-9231
www.purityfoods.com
Provider of spelt flour and grains.

San Francisco Herb Co.

250 14th Street
San Francisco, CA 94103
800-227-4530
415-861-3018
www.sfherb.com
Catalog of herbs, spices, and teas.

218

Sources
 INDEX
ot

Agar, about 143 Bernard of Clairvaux, Saint Hildegard’s

almonds Saint 9 cousinat soup 86
about 20 berries spelt etouffée 100
recipes with 119, 129, blackberry 202 spelt soup 89
172-173, 187 elderberry 206 teminemlo2
anise gooseberry 203 celery 38
recipes with 90, 163, 176 juniper 42 cereal grains 17, 69, 83, 97
angelica laurel 43 cereals
about 37 beverages 47—63 cream of spelt 71
angelica ice cream 181 bread, spelt 103 granola 72
crystallized 37 breakfast 69-73 muesli 71
apples butter, garlic nut 73 chamomile, German
about 38 about 27
recipes with recipe with 55
apple cake 178-179 Cakes chervil 39
baked 189 apple cake 178-179 chestnuts
Indian-style apples 188 cinnamon coffee 73 about 20, 88
oat or spelt muesli 71 herb cake 144 recipes with
artichoke cups with jelly roll 180 braised 137
green peas 143 maursois nut cake 176 chestnut crépes 167
nut cake 176 chestnut flan 175
pear cake 177 chestnut ice cream 181
Bain-marie 211 raisin rum cake 169 chestnut jam 201
basil spelt cakes with chestnut pudding,
about 38 coriander 133 chilled 174
recipes with 107 spice loaf 168 chestnut purée 167
beans thousand vegetable chestnut soufflé 183
recipes with 89, 91, 96, cake 146 chestnut soup 88
142, 147, zucchini cake 178 chocolate chestnut
beef with cream sauce, caramelize 212 balls 173
filet of 111 carrots olive chestnut loaf 137
blanching 211 recipes with chicken
bouquet garni 211 braised 138 recipes with
Benedict, Saint 12 mixed vegetables 138 almond chicken 119

2A)
 chicken breast strips crépes stuffed with plum pudding 187
with rosemary 113 swiss chard 151 pumpkin marmalade 184
chicken brochettes 112 croutons, herbed 85 quince pie 189
chicken in wine 113 cumin raisin rum cake 169
coconut chicken about 34 spice loaf 168
soup 103 recipes with 67, 78, 89, stewed medlar fruit 169
crépes stuffed with 90-92, 100, 107, 114, 116, stewed figs in wine 174
chicken 114 WWE Nee NIE ECORI D2 ey three-ginger cookies 171
rosemary chicken 120 146, 149, 151, 154 zucchini cake 178
salad 78 curry seasoning dill 27
scallops of chicken 115 recipes for 145, 163-164 dips 157
stewed chicken 121 recipes with 95, 105, 154 dittany 39
chickpeas
about 39
recipes with 100, 149 Dandelions Eating with wisdom
cinnamon 34 about 39 of the body 23-24
clary sage recipes with 77, 206 egg dishes 131-134
about 33 decoction 212 eggs in a cloud with
elixer 50 desserts 165-190 caramel sauce 185
cloves 35 almond crunchies 172 English cream 82
cooking vessels, metal, almond cookies 172 French piperade 148
use of 14 almond meringues 187 herb cake 144
coffee, substitute 62 angelica ice cream 181 nettle cake 144
coffee cake apple cake 178-179 nettle omelette 134
spelt cinnamon 73 baked apples 189 poached eggs 133
cookies caramel semolina 182 spelt cake with
almond cookies 172 chestnut crépes 167 coriander 133
almond crunchies 172 chestnut ice cream 181 electuary, galingale 68
anti-nausea 67 chestnut flan 175 elixirs 49
cookies that bring joy 65 chestnut pudding, clary 50
ginger 66 chilled 174 hart’s-tongue 51
laxative 66 chestnut purée 167 lavender 58
lavender-almond chestnut soufflé 183 revitalizing 53
sweetmeats 173 cream cheese, stomach 56-58, 60
no-bake chocolate homemade 175 elixirs, tonics 59-65
chestnut balls 173 creme patissiere 169 English cream 182
three-ginger 171 crépes 187 etouffée 212
court-bouillon eggs in a cloud with
about 212 caramel sauce 185
recipe for 125 English cream 182 Fats and oils,
Cornish game hens, fig pie 168 use of 19
roasted 117 jelly roll 180 fennel
cream cheese, lavender-almond about 18
homemade 175 sweetmeats 173 recipes with
creme patissicre 169 maursois nut cake 176 Arnaud’s fennel
crépes no-bake chocolate au gratin 145
batter 187 chestnut balls 173 fennel in coconut
crépes stuffed with nut cake 176 milk 14]
chicken 114 pear cake 177 fennel in white
pears stewed in wine 188 wine 142

220 Index
 fennel soufflé 153 Galingale Ice cream 18]
fennel soup 90 about 35
fennel terrine 81 recipes with 49, 52-53,
thousand vegetable 57, 68, 79, 82, 85, 86, Jams and jellies 200-206
cake 147 89, 92, 93, 94, 157-159, 188 about 199
ferns garlic 41 recipes for
fiddleheads 79 gentian 41 blackberry jelly 202
hart’s-tongue 33, 62 recipe with 57 chestnut jam 201
figs gilding 212 dandelion jelly 206
injam 203 glaze 212 elderberry jelly 206
in pie 168 gnocchi, Italian 108 fig jam 203
stewed in wine 174 granola 72 gooseberry jelly 203
fines herbes 212 milk jam 201
fish onion jam 204
about 21 Hart’s-tongue ferns 51 quince jelly 205
recipes with 127-139 hazel 41 rose hip jam 202
filet of perch with hellebore 42 walnut jam 204
blue cheese 127 herbs juniper 42
monkfish, dried, use of 211
American style 128 about
perch with anise 39 Lamb
bay leaves 126 bay leaves (laurel) 58 loin of 112
trout amandine 129 chamomile, spring stew with 118
trout in papillote 130 German 27 laurel
trout in white wine 129 dill 27 about 43
flan dittany 39 recipes with 58
chestnut 175 gentian 41 lavender
nettle 143 hyssop 28, 42 about 43
flaxseed syrup 198 lavender 43 recipes with 49, 54, 58
flowers 38-46 lungwort 43 lemon balm soother 53
recipes with mint 29-30 lemons 56
dandelions 77 mouse-ear 44,, 63 licorice
hellebore parsley 30 about 32
(Christmas rose) 56 plaintain 45 recipes with 52, 66,
herb and flower psyllium 31 167, 174, 175,
salad 77 sage 32 177-178, 188-189
lavender 49, 173 savory 45 liqueurs 191-197
violets 52 Hildegard liqueur of love 193
food choices and diet 10, 12, ideas on health and nut liqueur 196
{le Pe healing 7-14 peach-leaf liqueur 197
foods that bring joy 17 17-47, 69, 75, 156 quince liqueur 195
fruits life and spirituality 7-14 sage liqueur 197
about 14 Hippocrates 10, 28 Saint Clement’s
apples 38 humors, four 10-11 cordial 193
peaches 44 hypocras 194 lungwort (pulmonaria)
pears 45 hyssop about 43
recipes with 56, 59, 71, about 28, 42 recipes with 60
Ws US, NOs, WARS, ts) recipes with 114, 118,
203-205 120, 138, 149

Index 221
 Marinade, marinate 213 Parsley herb and flower salad 77
Mary, Blessed Virgin 12 about 30 salad nicoise with spelt 80
mayonnaise 158 recipes with 60 spelt salad with chickpeas
measurements and pasta 117-118 and green beans 100
equivalents 214-216 pastry cream 170 sauces 159-160
meats peach leaves 59 béchamel 160
about 21 peaches 44 for cucumbers 159
recipes with 111-122, pears green sauces for fish 161
AS, SRS, IBY? about 45 mayonnaise 158
mints recipes with roux 159
about 29-30 pear cake 177 sour cream 158
recipes with pears stewed vinaigrette 159
50, 54-55, 58-59 in wine 188 savory 45
types of pepper 36 scallops
field mint 29 Physica, Hildegard’s 13 chicken 115
pouliot mint 30 pie veal 116
water mint 30 fig 168 Scivias, Hildegard’s 8
mouse-ear 53 quince 189 seeds
muesli, oat or spelt 71 plantain aniseeds 38
muffins, spelt 104 about 45 fenugreek 40
mugwort 54 recipes with 93 psyllium 31
poultice 18 soothers
poultry lemon balm 53
Nettle, stinging recipes with 122-125, soufflés
about 19 127, 129-131 chestnut 183
recipes with 134, 143, 144 puddings 174, 187 Chinese squash 154
noodles with vegetables 107 pumpkin fennel 153
nuts recipes with 95, 151, 184 soups
about 20 bean soup 91
almonds 20 chestnut soup 88
chestnuts 21 Quiche cream of celeriac 87
hazelnuts 41 pumpkin 151 cream of tomato 86
recipes with 71-72, 100, spinach 150 creamy harvest soup 94
196 herb soup, simple 95
Hildegard’s cousinat
Ratatouille 152 soup 86
Oats 17 roux peasant soup,
omelette about 213 country-style 92
French piperade 148 recipe for 159 pumpkin 95
nettle 134 spelt soup with
onions carrots, turnips,
recipes with Sage 32 & Swiss chard 89
onion jam 204 recipes with 61 zucchini 85
onion soup, creamy 100 salads 75-80 sour cream 158
oregano 53, 44, 68, 85 cauliflower terrine 79 sources for
orgeat syrup 186 dandelion salad 77 ingredients 217-218
dandelions in vinegar 77 spaghetti with basil 110
fiddlehead fern salad 79

222 Index
spelt tortillas 104 sautéed vegetables 150
about 98-99 turnips spelt soup 89
cooking of spelt about 56 spinach quiche 150
grains 99 with mixed vegetables spring beans 142
recipes with 62, 65, 66, 67, 138 Swiss chard loaf 147
71-73, 80, 89-92, 94, 97, 99, thousand vegetable
100-103, 113, 118, 121-122, cake 146
128-129, 133, 137, 140-142, Veal tomato soup 86
144, 146 recipes with 116, 119 zucchini soup 85
spices vegetables 135-154 venison, sautéed 122
cinnamon 34 about vinaigrettes, for salad 159
cloves 35 chestnuts 2, 20, 88 violets
cumin 34 fennel 18 about 46
fenugreek 40 nettles 19 recipes with 52
galingale 35 recipes with 135-154 viriditas 11-12
juniper 42 artichoke cups with Von Spannheim,
licorice 32 green peas 143 Mother Jutta 8—9
nutmeg 36 carrot terrine 152
pepper 36 cauliflower terrine 79
spinach quiche 150 celeriac soup 87 Watercress 46
squash soufflé 154 chestnut soup 88 wine, in beverages
Swiss chard Chinese squash 49-53, 56-61,
crépes with 141 soufflé 154 194-195, 197
loaf 147 chickpeas with winter restorative 54
syrup, flaxseed 198 vegetables 149
crépes stuffed with
Swiss chard 141 Yeast, homemade 101
“Table graces 207-209 fennel in coconut
teas milk 141
herbal 62 fennel in white Zest, ofcitrus fruit 21
mint tisane 55 wine 142 zucchini
sedative 55 fennel souffié 153 cake 178
temperature conversions fennel soup 90 grilled 139
214-216 fennel terrine 81 soup 85, 94
terrines French piperade 148 with spelt 140
carrot 152 green peas and
cauliflower 79 beans 147
fennel 81 herb cake 144
poultry liver 82 nettle cake 144
tisane 55 onion soup 90
tonics pumpkin quiche 151
booster 54 ratatouille,
warming 54 Tunisian 152

Index 223
 _ SaiNT
HiLDeGaRD

A Self-Portrait
 “asi Fp
THE 12TH CENTURY BENEDICTINE ABBESS,

Hildegard of Winger ae
was blessed with an astonishing array of talents. She was, among
other things, a mystic, naturalist, visionary, and composer.
Hildegard was also granted, by means of heavenly visions, in-
depth knowledge about human nutrition. She believed “foods
of joy” revitalized us and helped preserve good health in every “4
sphere—physical, spiritual, and psychological. .
Now, famed French chef Jany Fournier-Rosset has mined |

from Hildegard’s writings a collection of 93 healthful, tasty

recipes—everything from simple jams to chestnut soufflé, from
spiced wine to Tunisian ratatouille. Plus, there are special bread-
making instructions, jam-making tips, lists of ingredients with
definitions, a glossary, measurement tables, and a list of sources.

Focusing on good health and

vegetables and herbs from the garden,

will make a wonderful gift for the

cooks in your life—including you!

Cooking
ISBN 978-0-?648-1951-3

|| | |
764819513